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A plate of hummus and baba ganoush garnished with parsley and olive oil, accompanied by sliced cucumbers, carrots, red bell peppers, pita bread, and a halved lemon on a white plate.
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Shortcut Baba Ganoush Recipe (25 Minutes)

Learn how to make baba ganoush in just 25 minutes with this easy recipe that's perfect for any get-together. This flavorful dip can be served with veggies, crackers, or pita bread. Baba ganoush is basically hummus's cool cousin and it's always a crowd favorite!
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Appetizers, Dips, Sauces, and Salsas, Snacks
Cuisine: Mediterranean, Middle Eastern
Diet: Diabetic, Gluten Free, Halal, Hindu, Kosher, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian
Keyword: baba ganoush, easy baba ganoush, how to make baba ganoush
Diet: Dairy-Free, Gluten-Free, Low Carb, Paleo, Vegan, Vegetarian
Occasion: Easter, Game Day, Thanksgiving
Time: 30 minutes or less, 45 minutes or less
Servings: 6 servings
Author: Sarah Bond

Ingredients

  • 1 large eggplant or 2 small
  • 4 Tbsp extra virgin olive oil divided, 60 mL
  • 1 tsp salt divided
  • ¼ cup tahini 60 g
  • 2 Tbsp lemon juice 30 mL
  • 2 cloves garlic minced
  • Optional flavors: 2 Tbsp fresh parsley, pinch of cumin

Instructions

  • Prep: Preheat oven to broil. Peel eggplant(s) and slice into ¼-inch thick rounds. Spread onto a paper towel in a single layer, then sprinkle both sides evenly with ¾ tsp salt. Let sit for 15 minutes to allow moisture to be drawn out. Firmly pat eggplant slices as dry as possible with paper towels, then transfer to a baking sheet.
    Sliced zucchini rounds rest on paper towels to absorb moisture, perfect for pairing with a creamy serving of baba ganoush.
  • Cook: Brush each side of the eggplant slices with olive oil (about 2 Tbsp total). Set on a mid/upper rack of the oven, and broil for 5 minutes per side or until lightly brown on both sides and fork tender.
    A baking tray with evenly arranged round slices of roasted vegetables, possibly zucchini or squash, placed on parchment paper. Perfectly roasted to complement a creamy side like baba ganoush.
  • Mash: Allow eggplant to cool slightly before using. Add it to a bowl and mash with a fork or potato masher to form a paste.
    A glass bowl brimming with round, golden-brown roasted eggplant slices, the perfect base for a delightful baba ganoush.
  • Stir: Stir in tahini, lemon juice, and garlic. While stirring, slowly drizzle in remaining 2 Tbsp of oil. Taste and add remaining ¼ tsp of salt if needed.
    A bowl with mashed bananas, melted butter, and sugar mixed together sits on a light surface, reminiscent of the rich texture found in dishes like baba ganoush.
  • Serve warm or chilled with pita bread, crackers, or sliced veggies!
    A bowl of hummus garnished with herbs and olive oil, accompanied by baba ganoush, is surrounded by sliced cucumber, lemon, carrot sticks, red bell peppers, and pita bread pieces on a plate.

Notes

For smoother baba ganoush, transfer mixture to a food processor and blitz until smooth.
Serve with pita bread, chips, veggies, or as a spread on sandwiches and wraps!
Store in an airtight container in the fridge for up to 5 days.

Nutrition

Serving: 1serving | Calories: 142kcal | Carbohydrates: 7.6g | Protein: 2.2g | Fat: 12.5g | Saturated Fat: 1.7g | Cholesterol: 0mg | Sodium: 467mg | Potassium: 185mg | Fiber: 3.4g | Sugar: 3.1g | Calcium: 9mg | Iron: 0mg
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