Seriously, The Only Baba Ganoush Recipe You'll Ever Need
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Say hello to your next favorite dip! This versatile Baba Ganoush Recipe tastes fabulous with veggies, crackers or spread onto a sandwich!
Serves: 12
  • 2 Medium Eggplants
  • ¼ cup Tahini
  • 3 Garlic Cloves, minced
  • Juice of ½ Lemon
  • ¼ tsp. Ground Cumin
  • Salt, to taste (about ¾ - 1 tsp.)
  • ⅓ cup Olive Oil
  • 1 - 2 tbsp. Fresh Parsley, Mint or Cilantro
  • Smoked Paprika, for garnish
  • Sesame seeds, for garnish
  • Olive Oil, to taste
  • Bell Peppers
  • Cucumbers
  • Carrots
  • Pita Chips
  1. Preheat oven to 450F and line two baking sheets with foil. Drizzle a bit of olive oil on each sheet to prevent the eggplants from sticking.
  2. Cut eggplants into ½ inch rounds and place them flat on the baking sheets. Drizzle the tops with olive oil, which will help them brown.
  3. Place one baking sheet into the oven. Bake for 8 minutes, flip, and bake for another 8 minutes on the other side. Once the skin is wrinkled and the eggplants have browned, remove them from the baking sheet and place them in foil to steam for 5 minutes. Repeat process with the second baking sheet.
  4. After the eggplants have steamed in the foil, remove them carefully and pull off the skin. The skin should remove pretty easily with a spoon. Place the inner flesh into a large mixing bowl.
  5. Gently fold in the tahini, minced garlic, lemon juice, ground cumin, salt and olive oil with the eggplant. Using a fork, mash the eggplant to desired consistency.
  6. Sprinkle with fresh herbs, smoked paprika, sesame seeds and a drizzle of olive oil before serving with veggies and/or crackers.
Recipe by Slice of Jess at