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baba ganoush roasted eggplant dip with tahini - vegan, paleo, and gluten-free

Baba Ganoush Roasted Eggplant Dip

baba ganoush - Roasted eggplant mixed with tahini and spices.
Course Appetizer, Snack
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 8
Calories 158kcal
Author mywifecancook


Roasted Eggplant

  • 2 eggplants medium to large
  • 2 tbsp oil

Ingredients for the Dip

  • 2 tbsp lemon juice
  • 1 clove garlic
  • 3 tbsp tahini
  • 1/2 tsp cumin
  • 1/2 tsp turmeric
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 3 tbsp olive oil

Optional toppings

  • 1 tbsp parsley
  • 2 tbsp toasted pine nuts


  • Cut eggplant in 1/2 inch thick circles, lay flat, sprinkle with salt and let sit for 15 min on a towel.
  • Flip and salt the other side and let sit for 15 min.
  • Preheat oven to 375.
  • Wipe off most of salt and brush both sides of eggplant with olive oil.
  • Season eggplant and lay on a single layer on cooking sheets.
  • Cook for 15 minutes, flip, and cook for an additional 15 minutes until eggplant is golden brown.
  • Let eggplant cool slightly and then peel off skin and place in food processor.
  • Add other dip ingredients to the food processor and process until smooth.
  • Serve with pita bread/chips or naan and vegetables and sprinkle dip with parsley and pine nuts.