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Baba Ganoush

A simple appetizer that will thrill vegans as well as meat-eaters! Smokey, slightly chunky, and loaded with flavor, this traditional eggplant Baba Ganoush recipe is kicked up with a touch of cumin and paprika, plenty of garlic, and fresh Meyer lemon juice.

Serves 4-6 servings     adjust servings

Preparation 15 mins Cook Time 1 hour Total Time 1 hr 15 mins


  • 3 large eggplants
  • 1/3 cup extra virgin olive oil, plus more for seving
  • 2-3 medium cloves garlic, smashed
  • 2 Tablespoons fresh lemon juice
  • 3 Tablespoons roasted tahini
  • Freshly ground black pepper
  • Kosher salt
  • Pinch cumin
  • Paprika, for garnish
  • Sesame seeds, for garnish
  • Basil or parsley, for garnish


  1. Preheat oven to 400 degrees F. Cut the eggplants in half lengthwise and brush the cut sides lightly with 1 Tablespoon olive oil. Place on a foil-lined baking sheet, cut side down, and roast 35-40 minutes, until very tender. Allow to cool for 15 minutes.
  2. Scoop the soft eggplant flesh into a strainer set in a large bowl, pressing out excess liquid. Discard liquid and transfer eggplant to a bowl, then mash well with a fork. Add the garlic, lemon juice, tahini, and remaining olive oil, pepper, salt, and cumin. Mash well, aiming for a somewhat smooth texture, but still retaining some chunks of eggplant.
  3. Chill the baba ghanoush for 1 hour, then season to taste with additional salt, pepper, and/or cumin. When ready to serve, swirl a little olive oil on the top, and sprinkle with sesame seeds and fresh basil or parsley.
  4. Serve with pita bread or chips, carrot sticks, celery, or cucumber slices. Enjoy!


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