Go Back
baba ganoush in glass bowl from above on tray

Quick Baba Ganoush

Zahra
This baba ganoush recipe is creamy, easy to make, and has bold flavors of roasted eggplant, garlic, tahini, lemon juice and olive oil.
Print Recipe Pin Recipe
Prep Time 5 minutes
Bake Time 40 minutes
Total Time 45 minutes
Course Appetizer, Dips, Side Dish
Cuisine Mediterranean, Middle Eastern
Servings 2 cups (yields)

Ingredients
  

  • 2 Eggplants medium-size
  • 4 cloves Garlic
  • ¼ cup Vegan Mayo
  • 2 tbsp Tahini
  • 1 tbsp Lemon Juice
  • 2 tbsp Olive Oil
  • 1 tsp Salt

Garnishes

  • Olive Oil
  • Fresh Parsley
  • Smoked Paprika

Instructions
 

  • Preheat the oven to 475 F.
  • Make several holes or incisions in eggplants. Place them on a sheet pan and bake  for 20 minutes. Then flip eggplants on their sides and bake for another 20 minutes. If the insides are not fully cooked, bake for another 10 to 15 minutes.
  • Let eggplants cool down a little. Chop off and discard the leafy green top, then peel the eggplants. Place them in a food processor along with garlic, mayo, tahini, lemon juice, olive oil and salt and blend until smooth.
  • Transfer baba ganoush to a container with a lid and refrigerate for at least one hour.
  • Add garnishes and serve chilled with warm bread, pita chips or fresh veggies.

Notes

Yields 2 cups.
This recipe pairs well with best falafels, roasted red pepper hummus, smoky sun-dried tomato hummus, harissa, pesto, and zhoug.
Keyword dipping, eggplant, platter, vegan