The Best Baba Ganoush


" Roasted garlic plus caramelized veggies make this recipe THE BEST. Tahini and lemon juice provide a dairy-free creamy texture for a healthy vegan snack or appetizer."

- Debra Klein


Eggplant Olive Oil Garlic Onion Celery Tahini Lemon Juice Ground Cumin Coarse Sea Salt White Pepper

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Prep The Eggplant

Cut eggplant in half lengthwise and drizzle cut side with 1 Tablespoon olive oil. Place cut side down on prepared tray. Scatter garlic cloves, skins still on, onto tray. Roast for 30-40 minutes

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Saute The Vegetables

Heat cast iron or other skillet over medium-low heat. Swirl in remaining Tablespoon olive oil, the onions and celery and cook until soft and beginning to caramelize, about 8-10 minutes.

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Blend The Ingredients

Scoop out the eggplant and add to food processor with veggies. Add the Garlic into the processor. Process until thoroughly mixed. Add seasonings and process until smooth.

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Serve & Enjoy

Serve warm, room temp or allow to chill before serving. Make a well in the center, drizzle on some good olive oil and sprinkle with paprika or za'atar. Baba Ganoush will stay good in the fridge for 5 days.

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Hi, I'm Debra. I’m a health coach and culinary instructor, dedicated to making nourishing food taste incredible and inspiring healthy choices with easy plant-based recipes. I’m so glad you’re here. I’m ready to meet you on your journey where healthy meets delicious.