Baba Ghanoush

Baba ganoush is a lesson in patience and transformation. A single vegetable the eggplant goes from firm and ordinary to soft, smoky, and deeply flavorful with nothing more than fire, time, and care. In many Middle Eastern and Mediterranean kitchens, this dish isn’t rushed. The eggplant is roasted until its skin collapses, and its flesh turns silky, carrying that unmistakable smoky aroma that defines baba ganoush.

Traditionally served as part of a shared table, baba ganoush is meant to be scooped, spread, and enjoyed together. It’s food that invites conversation warm bread tearing, vegetables dipping, bowls passed back and forth. Simple ingredients like tahini, lemon, garlic, and olive oil don’t compete with the eggplant; they support it, letting the vegetable remain the star.

In the Let’s Veg lifestyle, baba ganoush represents everything vegetables can be when treated with respect. It’s rich without dairy, creamy without cream, bold without heaviness. It proves that vegetables don’t need to be hidden or disguised to be loved sometimes they just need a little smoke and patience.

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Baba Ghanoush

5 from 1 vote

Baba ghanoush is a lesson in patience and transformation. A single vegetable the eggplant goes from firm and ordinary to soft, smoky, and deeply flavorful with nothing more than fire, time, and care. In many Middle Eastern and Mediterranean kitchens, this dish isn’t rushed. The eggplant is roasted until its skin collapses, and its flesh turns silky, carrying that unmistakable smoky aroma that defines baba ghanoush. Traditionally served as part of a shared table, baba ghanoush is meant to be scooped, spread, and enjoyed together. It’s food that invites conversation — warm bread tearing, vegetables dipping, bowls passed back and forth. Simple ingredients like tahini, lemon, garlic, and olive oil don’t compete with the eggplant; they support it, letting the vegetable remain the star.

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 55 minutes mins

Servings: 6

Calories: 71

Ingredients Equipment Method Nutrition Notes

Ingredients

  

1x2x3x?

• 2 large eggplants
• 2 tablespoons tahini
• 2 tablespoons fresh lemon juice
• 1 –2 garlic cloves minced
• 2 tablespoons extra-virgin olive oil plus more for serving
• Salt to taste
• Optional Add-Ins
• Pinch of cumin
• Smoked paprika
• Chopped parsley
• Pomegranate seeds for garnish

Equipment

Salad Bowl

Method

 

1. Roast the Eggplant
2. Preheat oven to 425°F (220°C).
3. Prick eggplants all over with a fork.
4. Place directly on a baking sheet and roast 40-45 minutes, turning once, until collapsed and very soft.
5. (For extra smokiness, roast over an open flame or grill.)
6. Cool & Drain
7. Let eggplants cool slightly.
8. Split open and scoop out the flesh, avoiding excess seeds if watery.
9. Let drain in a sieve 10 minutes to remove excess moisture.
10. Blend or Mash
11. Place eggplant flesh in a bowl or food processor.
12. Add tahini, lemon juice, garlic, olive oil, and salt.
13. Mash or blend until creamy but still slightly textured.
14. Taste & Adjust
15. Add more lemon or salt if needed.
16. Stir in cumin if using.
17. Serve
18. Spoon into a bowl, swirl the top, drizzle with olive oil, and garnish with herbs or paprika.

Nutrition

Calories: 71kcalCarbohydrates: 1gProtein: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 2mgPotassium: 23mgFiber: 0.2gVitamin A: 3IUVitamin C: 0.2mgCalcium: 7mgIron: 0.2mg

Notes

How to Serve
With warm pita or flatbread
As a dip for raw vegetables
Spread inside wraps or sandwiches
Alongside hummus, matbucha, and Israeli salad

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