This Easy Baba Ghanoush Recipe made with roasted eggplant, garlic, and tahini is a savory satisfying snack or appetizer.

Easy Baba Ghanoush Recipe |

Can you think of a food that is more fun to say than Baba Ghanoush? Maybe Wiener Schnitzel, Fluffernutter, Snickerdoodles or Pumpernickel? Even “hamburger” can be funny if you’re saying it like Steve Martin’s character in the Pink Panther. “I’d like to buy a hamburger.”

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Not only is Baba Ghanoush fun to say, it is fairly easy to make, and even easier to enjoy! Plus, packed with protein, vitamins and minerals, Baba Ghanoush is a great option for snack time or a party appetizer. After a simple roasting of the eggplant, all ingredients are mixed together until smooth.

Do you garden? Do you grow eggplant? If you find yourself with them coming out of your ears, this Baba Ganoush recipe is an excellent and delicious way to enjoy your eggplant!

More tasty and nutritional snack and appetizer recipes to try:

Easy Baba Ghanoush Recipe

Easy Baba Ghanoush Recipe |

Baba Ghanoush

Yield: 12
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

An delicious snack or appetizer recipe made with roasted eggplant, garlic, and tahini.


  • 3 large eggplants
  • 5 tablespoons extra-virgin olive oil, divided (plus more as needed for roasting)
  • 3 cloves garlic, grated
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons chopped fresh parsley or cilantro
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 3 tablespoons tahini (sesame seed paste)
  • additional salt and black pepper to taste


  1. Preheat oven to 425-degrees F. Place baking grate(s) inside rimmed baking sheet(s).
  2. Peel eggplants,* slice eggplant into approximately 1/4-inch thick rounds. Toss slices with 2 tablespoons olive oil (or more if needed) to lightly coat. Place eggplant slices in a single layer on baking grate in baking sheet. Roast in oven for 20 minutes, flipping eggplant slices after 10 minutes. Remove from oven. Let cool slightly.
  3. Add eggplant, remaining 3 tablespoons olive oil, garlic, lemon juice, parsley, salt and black pepper to food processor or blender.** Process/blend until smooth and fully incorporated. Add tahini*** and process/blend again until smooth. Season to taste with salt and pepper.
  4. Serve right away or cover and refrigerate until ready to serve.


*To easily peel eggplant, use a sharp knife to cut ends off then stand up eggplant on one end and cut away outer skin from top to bottom.

**If a food processor or blender is not available, place roasted eggplant in a bowl, then mash with a fork. Stir in remaining ingredients until smooth. Salt and pepper to taste.

***I like to add the tahini at the end as it is easier to blend the other ingredients well before adding in the sticky tahini.

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