Naturally vegan

Easy Baba Ganoush

Recipe Snapshot



Total Time

1 hour


side dish


Preheat an oven, then line a rimmed baking sheet with parchment paper. Using a paring knife, score the flesh of each eggplant into a diamond pattern.

Score the eggplant


Drizzle the baking sheet with olive oil, then drizzle the remaining olive oil on the scored side of each eggplant. Sprinkle with Kosher salt. Place the eggplant cut side down on the baking sheet.

Season the eggplant


Place in the preheated oven, then cook until they’re golden brown and caramelized on the bottoms. To test for doneness, they should pierce easily with a paring knife. Allow them to cool slightly until you can handle them without burning your hands.

Roast the eggplant


Use a spoon to scoop out the flesh of the eggplant, then place in a large bowl. Discard the skins. Using a fork, mash the eggplant pulp until it’s very smooth. 

Mash the eggplant


Add tahini, remaining extra virgin olive oil, fresh lemon juice, grated garlic, and chopped parsley, then stir very well. Taste, then adjust seasoning as you like, adding a bit of salt, lemon juice, or additional tahini.

Add remaining ingredients


Transfer to a shallot bowl for serving, then drizzle with an additional tablespoon of olive oil. Garnish with a sprinkle of sumac, toasted pine nuts, and chopped parsley. Serve with pita chips.

Garnish, then serve


Meet Author


More Recipes

Miso Eggplant (Nasu Dengaku)

Fasolada (Hearty Greek White Bean Soup)