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A cucumber digging into a bowl of homemade baba ghanouj

Best Baba Ganoush

Yield: 6 servings
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
This simple recipe is made with roasted eggplant and a few simple ingredients.
5 from 2 votes


  • 2 pounds eggplant, preferably small eggplants
  • 3 tablespoons extra virgin olive oil, divided plus more for garnish
  • 1/3 cup tahini, stirred
  • 1/4 cup freshly squeezed lemon juice
  • 3 cloves garlic, crushed
  • kosher salt to taste
  • Fresh parsley, for garnish
  • Paprika, for garnish


  • Preheat the oven to 450 degrees F. Line a rimmed baking sheet with foil and set aside.
  • Cut eggplants in half, rub the cut side with 1 tablespoon of olive oil and place face down on the prepared baking sheet. Roast eggplant until the insides are tender, about 25 to 30 minutes.
  • Allow the eggplant to cool slightly and then scoop out the insides of the eggplant, discarding the skin. Place the insides in a food processor along with tahini, lemon juice, garlic and salt. Process until smooth but still thick. With the processor running, slowly drizzle in the remaining olive oil and process until well mixed.
  • Transfer to a bowl and garnish with a drizzle of olive oil, parsley and a sprinkle of paprika. Serve with sliced bell peppers, carrots, cucumbers, pita, Naan and/or crackers.


  • Store in the refrigerator for up to 3 days.


Calories: 183kcal, Carbohydrates: 13g, Protein: 4g, Fat: 14g, Saturated Fat: 2g, Sodium: 8mg, Potassium: 424mg, Fiber: 5g, Sugar: 6g, Vitamin A: 44IU, Vitamin C: 8mg, Calcium: 35mg, Iron: 1mg
Course: Appetizer, Side Dish
Cuisine: Mediterranean
If you try this recipe, don’t forget to leave a review below or share a photo and tag @spoonfulofflavor on Instagram.