Simple Baba Ganoush

Name: Simple Baba Ganoush
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 1 medium eggplant*; Sea salt; Olive oil ((for roasting)); 2-3 Tbsp lemon juice ((1 medium lemon yields ~3 Tbsp juice)); 1 large clove garlic ((grated or finely minced)); 2 Tbsp tahini; 2 Tbsp fresh cilantro, parsley or basil ((optional // chopped))

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Veggies and pita bread surrounding a bowl of our baba ganoush recipe

Baba Ganoush requires a grill: False
Baba Ganoush requires a gas stove: False
Baba Ganoush can be made by anyone anywhere with access to a broiler: True

Hooray!

Partially sliced eggplant next to parsley, garlic, and lemon

Have you ever looked at a recipe and rolled your eyes, thinking, “Yeah, right. I’m never making that it’s way too complicated.” Welcome to the story of my life and the idea behind this blog.

I love simplicity and figuring out new, easy ways to make delicious eats – such as baba ganoush, one of my favorite Middle Eastern dishes.

Origins of Baba Ganoush

Similar to falafel, the exact origin of baba ganoush is hotly debated. This eggplant-based dip is enjoyed in several parts of the Middle East, including Israel, Lebanon, Iraq, Armenia, Jordan, Palestine, Egypt, Syria, Yemen, and Turkey. Several variations and flavor profiles exist. You can learn more here.

Colander and baking sheet of eggplant rounds

How to Make Baba Ganoush

Baba ganoush is just basically eggplant blended up with lemon juice, tahini and sea salt. Typically you have to char the eggplant on a grill or over the flame of a gas stove. I currently do not have access to a gas stove, and while I have a grill I recognize some people don’t.

My solution: Slicing the eggplant into rounds and broiling it to get that roasty, charry goodness. The result? Time and energy saved, and it’s just as delicious as the traditional method if not better. Muahahaha, I love breaking the rules.

Food processor with ingredients for making our easy baba ganoush recipe

So, all you need for this dip is:

1 eggplant
1 lemon
Garlic
Tahini (how to make your own)
Sea salt

Optional: fresh herbs. Totally unnecessary but great for an extra flavor boost + more color.

Food processor with freshly made baba ganoush topped with fresh parsley

What’s it taste like? Uber creamy, decadent, slightly sweet and the perfect balance of savory and tangy from the lemon and tahini. It’s so lush and creamy you can hardly believe it’s vegan and doesn’t require gobs of oil.

Friends, if you’ve ever had baba ganoush this version might blow you away. Try it and let me know what you think. In the meantime, I think I’ll just face plant into this entire bowl.

More Eggplant Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Dipping a radish slice into a bowl of eggplant dip

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings 4

Course Appetizer, Dip, Snack

Cuisine Gluten-Free, Mediterranean-Inspired, Middle Eastern-Inspired, Vegan

Freezer Friendly No

Does it keep? 2-3 Days

Ingredients

US Customary – Metric

1 medium eggplant*
Sea salt
Olive oil (for roasting)
2-3 Tbsp lemon juice (1 medium lemon yields ~3 Tbsp juice)
1 large clove garlic (grated or finely minced)
2 Tbsp tahini
2 Tbsp fresh cilantro, parsley or basil (optional // chopped)

Instructions

Preheat oven to high broil (or medium if you have the ability) and position a rack at the top of the oven.
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.
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.
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.
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.
Serve with pita and/or pita chips or veggies (for gluten-free friendly option). Will keep covered in the fridge for several days.

Video

Notes

*You can sub 3/4 of a large eggplant for the 1 medium eggplant.
*Eggplant drying method adapted from Pioneer Woman.
*Recipe adapted from Ellie Krieger
*Nutrition information is a rough estimate calculated with 1 Tbsp olive oil for roasting and without optional ingredients.

Nutrition (1 of 4 servings)

Serving: 1 Servings Calories: 114 Carbohydrates: 11.1 g Protein: 2.8 g Fat: 7.7 g Saturated Fat: 1.1 g Polyunsaturated Fat: 2.2 g Monounsaturated Fat: 4 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 48 mg Potassium: 374 mg Fiber: 5 g Sugar: 5.5 g Vitamin A: 50 IU Vitamin C: 10.7 mg Calcium: 50 mg Iron: 1.1 mg