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Baba Ganoush olive oil
5 from 3 votes

Baba Ganoush Made Quick and Easy

This baba ganoush recipe has full flavor yet requires less time and fuss than other recipes. It also has less fat than other recipes. Check for yourself in the nutrition panel below. Count on approximately 250 (8 oz) of uncooked eggplant per person.
Prep Time10 mins
Cook Time20 mins
Total Time1 hr
Course: Appetizer, Snack
Cuisine: Mediterranean, Vegan, Vegetarian
Servings: 4 people
Author: Belgian Foodie



  • 3 eggplants (see notes)

Ingredients to add to eggplant

  • 2 tbsp tahini paste sesame paste
  • 2 lemons juiced. The number will depend on size and juiciness.
  • 2 cloves garlic or up to twice as much depending on taste
  • 1/2 tsp cumin
  • salt
  • black pepper


  • 2 tbsp flat leaf parsley
  • 2 tbsp olive oil extra virgin - optional


Cooking Eggplant

  • Pre-heat the broiler in the oven. Wash the eggplants with their skins. Line your baking sheet with baking paper or aluminum foil. Cut the eggplants in half lengthwise and put them cut-side down on the baking sheet.
  • Put the baking sheet in the oven on the top shelf. Leave it 20 minutes or until the flesh is softened and ready to separate from the skins.
    Baba Ganoush - step 1
  • Let the eggplants cool a few minutes. Watch out because the eggplants can be extremely hot directly out of the oven. Then place them in a colander and scoop the eggplant flesh out of the skins with a spoon. Let the eggplants drain in the colander up to an hour. I usually do not wait all this time. Instead I will press the eggplant flesh with a wooden spoon to push out extra liquid. If you want, save the drained liquid in the bowl to add to a soup, other dishes, or even a little back in the baba ganoush if you think it needs more liquid.
    Baba Ganoush - step 2

Mixing the eggplant and other ingredients

  • Take out a bowl and put the tahini paste on the bottom. Squeeze your lemons. Add the lemon juice to the tahini paste and mix until diluted. The consistency should be like pancake batter (see photo). If it is too thick add more lemon juice.
    Baba Ganoush - step 3
  • Add the eggplant flesh and then the pressed garlic cloves, cumin, salt and pepper. I usually do not add olive oil. If you choose to add the olive oil you could add it now or at the next step before serving.
    Baba Ganoush - eggplant caviar - plain


  • The baba ganoush is best when you let it rest about 1 hour before serving. During this time you can prepare the toppings. At time of serving add the chopped parsley and other toppings to the baba ganoush and serve. As mentioned above, you can add the extra virgin olive oil at this point if you choose.


  1. Count on approximately 250  (8 oz) of uncooked eggplant per person).
  2. The proportions of eggplant, tahini paste and lemon juice is a matter of personal taste and custom. Some like their tahini diluted by lemon juice to be more liquidy that in my photo above. I suggest starting with a the juice from 1 lemon and then adding more if needed to get the consistency and taste that you want.
  3. Baba ganoush is great just as it is with the parsley and a little olive oil on top as mentioned above. However, please explore other toppings if you wish, such as chopped fresh vegetables, such as tomatoes and cucumbers, pomegranate seeds, black olives, nuts, fresh herbs, and other items. You can also mix hummus and baba ganoush together or serve them in layers with the hummus on the bottom of the baba ganoush.


Nutrition Facts
Baba Ganoush Made Quick and Easy
Amount Per Serving
Calories 180 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 2g13%
Polyunsaturated Fat 3g
Monounsaturated Fat 7g
Sodium 166mg7%
Potassium 640mg18%
Carbohydrates 19g6%
Fiber 10g42%
Sugar 7g8%
Protein 4g8%
Vitamin A 0IU0%
Vitamin C 0mg0%
Calcium 0mg0%
Iron 0mg0%
* Percent Daily Values are based on a 2000 calorie diet.