So…I love baba ganoush. It’s easily in my top 5 of favorite foods. I will order it any day, any time that I see it on a menu. I will drive miles to get it. There is a restaurant local to me that has baba ganoush. It is so delicious, but it costs me SEVEN DOLLARS each time! And that feeds just me. That is insanity and if I have to pick between baba ganoush and having a roof over my head, I’d probably choose roof over my head, but not without some consideration. So, I went on an internet hunt to find out if I can make my beloved roasted eggplant dip by myself. I tried years ago to make this. I figured, you probably just make it like hummus, but replace the garbanzo beans with eggplant. Well…yes, and no. There is some necessary eggplant prep that needs to happen for baba ganoush. I found that out the hard way. Well, I figured it out and now I’ll share the secret with you! It is super easy, so don’t worry! And you don’t even need any special tools outside of the broiler in your oven and a food processor.

Easy Baba Ganoush
Serves 4
Easy to make at home roasted eggplant dip
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Prep Time
20 min
Total Time
30 min
Prep Time
20 min
Total Time
30 min
  1. 1 eggplant
  2. olive oil for drizzling
  3. 1 clove garlic, minced
  4. 2 T. tahini
  5. 2 T. lemon juice
  6. salt, to taste
  7. fresh parsley, to taste
  8. paprika, optional
  9. Piece of aluminum foil (for wrapping eggplant)
  1. Slice eggplant into discs, about 1/2 inch thick
  2. Sprinkle salt on each disc and let sit for 10 minutes (this will release moisture)
  3. Preheat your broiler to 500 degrees
  4. Rinse the eggplant discs and pat dry with paper towels
  5. Place discs on a baking sheet sprayed with cooking spray
  6. Drizzle with olive oil and sprinkle with a little salt
  7. Broil eggplant discs for 5 minutes, then flip, then broil for an additional 2-3 minutes or until golden brown
  8. Stack the broiled eggplant on a piece of aluminum foil and wrap them up to contain the steam, set aside for 5 minutes
  9. Unwrap eggplant and let it cool for a few minutes (it will be HOT!)
  10. In a food processor, place all remaining ingredients, then peel the skin from the eggplant flesh and place the roasted flesh in the processor
  11. Blend until smooth
  12. Top with some additional parsley and paprika, optional.
Adapted from Minimalist Baker
Adapted from Minimalist Baker
Auntie Jen