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A yellow pepper-shaped bowl with aubergine dip
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5 from 1 vote

Baba Ganoush Recipe

Easy Baba Ganoush Recipe, a cold appetizer for any party. It's super delicious dish made with aubergines, lemon juice, olive oil and garlic, and, as a bonus point, it's vegan, gluten free and low carb too, which means everybody gets to enjoy it.
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: Appetizer
Cuisine: Middle Eastern
Servings: 4 people
Calories: 120kcal


  • 3 aubegines (eggplant)
  • 1 tablespoon tahini paste
  • ½ tablespoon lemon juice
  • ¼ teaspoon salt
  • 2 cloves of garlic
  • 1 teaspoon olive oil
  • a pinch of black pepper
  • parsley or coriander (cilantro) to garnish


  • Pre-heat the oven to 200 degrees Celsius (390 Fahreneheit).
  • Place the aubergines on a baking tray, and bake for 30-40 minutes until the pulp is soft.
  • Peel and chop finely, then add the pulp to a colander.
  • Use the back of a spoon to press down well, allowing as much liquid to be released.
  • Transfer to a bowl, add the olive oil, lemon juice, tahini paste, minced garlic, and season well with salt and pepper.
  • Garnish with fresh parsley or coriander leaves.


  • To cook the aubergines, you can either broil it over an open flame to get that smoky flavour, or just bake them. All we want is a soft, cooked pulp, just use the method that's easier for you.
  • In the oven you get the aubergines ready in about 30-40 minutes maximum.  However, one you peel and chop it finely, add it to a colander to allow as much liquid to be squeezed out.
  • Use the back of a spoon to press down well, you'll be surprised what a high water content eggplant have. I highly recommend not skipping this step, otherwise you'll end up with a watery dish if you leave it to chill for a bit.


Calories: 120kcal | Carbohydrates: 21g | Protein: 4g | Fat: 3g | Sodium: 153mg | Potassium: 803mg | Fiber: 10g | Sugar: 12g | Vitamin A: 80IU | Vitamin C: 8.7mg | Calcium: 39mg | Iron: 1mg