Go Back
–+ servings
Discover this creamy and smoky baba ganoush recipe – a roasted eggplant and tahini dip that’s vegan, healthy, and full of flavor. Perfect for mezze, snacks or spreads!
Print

Baba Ganoush, Creamy Roasted Eggplant Dip with Tahini

Prep Time 10 minutes
Cook Time 50 minutes
Servings 1 bowl

Ingredients

  • 2 eggplants approx. 650g 1.5 lbs
  • 1 spring onion
  • 2 garlic cloves
  • 2 tbsp lemon juice
  • 4 tbsp olive oil
  • 3 tbsp tahini
  • 1 tsp cumin
  • ½ tsp smoked paprika
  • 1 bunch chopped parsley
  • salt

Instructions

  • Preheat oven to 200°C (410°F).
  • Wash the eggplants, then prick the skin with a fork.
  • Place on a baking tray for 50min.
  • Optional: At the end of the cooking time, turn on your oven's grill and leave the skin to toast for a few minutes.
  • Peel the eggplants.
  • Place them in your blender with all the other ingredients. Blend until smooth and slightly frothy.
  • Adjust the seasoning.
  • Leave the caviar to rest in a cool place for at least 1 hour before serving with pitas, bread or raw vegetables.
  • You can also enjoy it in a sandwich.