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Baba Ganoush | Delicious Roasted Eggplant Dip Recipe

Baba ganoush is a delicious, creamy dip that is totally vegan and easy to make. You must try it and it will become a regular in your home.
Course Dip | Accompaniment
Cuisine Middle Eastern | Mediterranean | Vegan | Gluten free
Keyword baba ganoush
recipe dip
Prep Time 20 minutes
Total Time 20 minutes
Servings 1 large bowl
Calories 650kcal


  • 1 eggplant charred on the gas stove till well cooked
  • 2 cloves garlic
  • 1 tbsp. lemon juice
  • 3 tbsp. Tahini paste
  • 2 tbsp. Extra virgin olive oil
  • salt to taste


  • Cool the roasted eggplant and peel it.
  • It will be mushy.
  • Blend it with garlic cloves and some salt in a blender till smooth and creamy. Don't add any water.
  • Now add 2-3 tbsp. of Tahini paste to it and mix well.
  • Add lemon juice and mix.
  • Drizzle with extra virgin olive oil and serve.

To Make Tahini

  • Lightly toast 3 tbsp. of white sesame seeds till they are golden. Now blend it with 1-2 tbsp. of extra virgin olive oil till it is shiny and creamy.
  • Use it immediately. You can make larger batches and store it in the fridge for future use too. Will keep for a week.


Use extra virgin olive oil for nutty taste
You can roast the garlic when you are roasting your eggplant by making small slits in the eggplant and inserting garlic cloves with their peel into them. They will be roasted along with the eggplant.
I prefer to roast eggplant on the stove for that smoky, charred flavour. You could use an oven, barbeque or grill as well.
You can store baba ganoush in the fridge for upto a week easily. We consume it within a day or two as it is so tasty.


Calories: 650kcal | Carbohydrates: 39g | Protein: 13g | Fat: 54g | Saturated Fat: 8g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 31g | Sodium: 26mg | Potassium: 1292mg | Fiber: 16g | Sugar: 17g | Vitamin A: 136IU | Vitamin C: 20mg | Calcium: 116mg | Iron: 3mg