Best baba ganoush

We’ve got a plethora of rag-tag eggplants (aubergines) in the crisper I’ve been trying to use up. Normally I’m not a fan, but with so many eggplants around (CSA life) I had to think of something. My deep love of tahini inspired a super savory baba ganoush and let me tell ya, this dip is DIVINE! I’m a total convert!

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purple eggplant

It’s a perfect spread for just about anything. We put it on tacos with homemade tortillas (stay tuned), eggs in the morning, flax seed crackers and crudite. I’m seriously impressed by this versatile eggplanty-goodness. Creating seasonal recipes is a wonderful introduction to new produce. Eggplants are at their peak and a tasty vehicle for just about any flavor. Give it a try and let us know what you think! #closedloopcooking

Stay hungry,
Hawnuh Lee
Closed Loop Cooking

Best baba ganoush   by

An easy, seasonal spread making use of all those delicious eggplants in your crisper and a creamy, homemade tahini!

makes: 4 servings, approx | prep time: 5 min | cook time: 45 min | total time: 50 min

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  • 3 to 4 large globe eggplants (or several smaller, equivalent)
  • 3 tbsp approx, olive oil
  • 1/4 cup tahini
  • 2 cloves garlic
  • 1 tbsp approx, salt
  • 1/2 tbsp chili powder
  • juice from 1 lemon


  1. Preheat oven to 400°. Slice eggplants in half, lengthwise. Brush on olive oil to cover cut side and place evenly on large baking sheet. Use a fork and poke 4 – 5 times into the outside of the eggplant. Bake for 40 – 45 minutes, until inside flesh is tender.
  2. Once cooked, scoop out inside of eggplants and place into food processor. Add in tahini, garlic, salt, chili powder, and lemon juice. Puree until smooth. (Feel free to add more spice to taste.)
  3. Enjoy! Best when warm, serve as dip with just about anything. Keeps in the fridge about 1 week.
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