Baba Ganoush

Posted by Mike Bamya on

This baba ganoush (baba ghanouj) recipe is an easy smokey and creamy flavorful dip.

An easy dish to make that will only take 5 minutes to prepare, it’s vegan, gluten-free and keto-friendly.


2 medium eggplants (roasted)
1/3 cup tahini 
1 clove garlic
2 whole fresh lemon juice
1/2 tsp salt or more to taste
Extra virgin olive oil and fresh parsley for garnish

Wash and dry eggplants. Pierce it a few times with a fork to vent. If you have a gas range, you can roast it directly on top of the range, roast the eggplant for 20-30 minutes, giving a quarter turn with a pair of tongs every 3-5 minutes or so, until the eggplant is charred and collapsing, otherwise you can roast in the oven for 20-30 minutes, giving a quarter turn every 5-7 minutes. 

Add tahini, crushed garlic, fresh lemon juice, salt to the bowl. Use a fork to mash together the mixture, using firm pressure to break up the tahini paste mix until well combined.

Taste the dip. Add additional tahini, lemon juice or salt, if desired.

Drizzle with olive oil, if desired and garnish with fresh parsley.


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