Simple Baba Ganoush
Prep time
Cook time
Total time
Simple 5-ingredient baba ganoush that doesn’t require a grill or gas stove. This new method saves you time and energy and is JUST as delicious – if not more – than the original. Naturally vegan and gluten-free.
Recipe type: Appetizer, Snack, Dip
Cuisine: Mediterranean-Inspired, Vegan, Gluten-Free
Serves: 4
  • 1 medium or 3/4 of a large eggplant
  • 1 large clove garlic, grated or finely minced
  • 1 lemon, juiced
  • 2 Tbsp Tahini
  • sea salt
  • optional: 2 Tbsp fresh cilantro, parsley or basil, chopped
  • olive oil (for roasting)
  1. Preheat oven to high broil (or medium if you have the ability) and position a rack at the top of the oven.
  2. Slice your eggplant into 1/4 inch rounds and sprinkle with sea salt and place in a colander in the sink to drain any excess liquid. After 10 minutes, rinse slightly and then pat dry between two towels.
  3. Arrange on a baking sheet and drizzle with olive oil and a pinch of sea salt. Roast for 5-10 minutes, turning once or twice, until the eggplant is softened and golden brown. Remove from pan, stack and wrap the rounds in foil to lock in moisture – wait 5 minutes.
  4. Peel away most of the skin of the eggplant (a little is OK) and add flesh to a food processor. It should be soft and tender and the skin should come off easy.
  5. Add lemon juice, garlic, tahini, a pinch of salt and mix until creamy. Add herbs last and pulse to incorporate. Taste and adjust seasonings as needed. I added a bit more tahini and another pinch of salt.
  6. Serve with pita and/or pita chips and veggies. Will keep covered in the fridge for several days.
*Eggplant drying method adapted from Pioneer Woman.
*Recipe adapted from Ellie Krieger
Nutrition Information
Serving size: 1/4 cup Calories: 86 Fat: 6.3g Saturated fat: .9g Carbohydrates: 7g Sugar: 2.4g Sodium: 56mg Fiber: 4g Protein: 2g
Recipe by Minimalist Baker at