Baba Ganoush

As I mentioned in my last post, this weekend was a busy one for me because of several scheduled work functions. I bring this up because I was assigned in charge of purchasing “snacks” for our boat trip on Saturday. Snacks? On a pontoon boat? My first thought was….but there’s no fridge! Where will I put all the hummus and carrots? When I mentioned this to my co-worker she laughed and said ‘I think by snacks he meant Doritos and Oreos’. Oh, duh! I don’t really buy potato chips or pre-made cookies so my first thought was what I eat as snacks…not 80% of the American population. We ended up compromising on Newman O’s (those things are pretty tasty!) and baked goldfish crackers.

The whole point of that anti-climatic story is that hummus is my everyday snack. I absolutely love hummus…. hummus for my carrots, hummus for my celery, hummus for my pita…you get the point. What I am trying to say (and I’ll stop beating around the bush) is that making Baba Ganoush was a no-brainer when I realized that I have an entire vegetable drawer in my fridge filled with eggplants (thank you, CSA box). We’ve been making homemade hummus for years now so I’m not sure why it took months of receiving dozens of eggplants in my CSA box for this to click. Perhaps I had to see the recipe in front of me (at which point I realized it is literally EXACTLY the same as making hummus minus the chickpeas and plus the eggplants).

And so, it happened. Move over hummus and helloooo Baba Ganoush. We ate this entire serving the night I made it and have already made several more batches this week (which has caused me to only have HALF a drawer full of eggplant now!). This stuff is addictive…it’s even smoother (dare I say velvetier) than my homemade hummus. Lather this on some warm pita bread or take it to work with some chopped carrots for an afternoon snack. You may never daydream about hummus again (if that is something you even do)…


Baba Ganoush

  • 3 medium eggplants
  • 1/2 cup tahini sauce
  • Juice from 1 lemon
  • 1 teaspoon salt
  • 4 garlic cloves, minced (use less if you like it less garlicky)
  • 1 teaspoon cumin
  • 1 Tablespoon olive oil
  • 1/4 cup cilantro


Preheat oven to 375 degrees and poke the eggplants all over with a fork. Place eggplants on a baking sheet and roast for 30 minutes or until very soft (should be able to pierce a knife through them).

Let cool enough until able to handle. Slice and scoop out the insides of the eggplant into a blender or food proceesor. Add the rest of the ingredients and blend until smooth. Taste and adjust to your liking (perhaps more lime juice or salt).

 Garnish with cilantro and olive oil. Enjoy with warm pita and serve at your next Twin Peaks screening.








  • Shelley
    August 28, 2012

    hi! I have two questions: do you think that you could make these with baby eggplants (I bought some baby, local Asian eggplants recently) and if so how many? also, how long will this stay good for in the refrigerator? thanks and love your blog!


    • shellywest
      August 28, 2012

      It should stay good for up to 5 days in your fridge and I’m sure you can use small eggplants! I would suggest 3-4 small (depending on their size) eggplant for every 1 medium eggplant. Hope that helps!

  • Justin (Lotus Artichoke)
    August 28, 2012

    I have such a thing for baba ganoush! It’s funny that you mention the comparison to hummus and how you might never dream about it after having baba ganoush. I like both, but if I really had to pick in terms of taste and enjoyment I usually go with the eggplant. It used to be a real struggle at any kind of Middle Eastern restaurant or falafel truck. Cute photo, too! Possibly I’ll post my baba ganoush recipe soon, now that you’ve inspired me.

  • my sleepy kitchen
    August 28, 2012

    I had the same exact impulse last week when I had a couple big eggplants to use up – I love baba ganoush and its easier on the tummy than hummus. I chargrilled mine on my stove first to giveit a nice smokey flavor (if you have a gas stove, just lay the eggplant on the burner like a pan, and use tongs to rotate it every couple of minutes, then roast in the oven for slightly less time.) Delicious on salads too, kind of like a thick dressing!

  • myhealthyohana
    August 28, 2012

    I just started growing some Japanese eggplants and can’t wait to make this!

  • Jodie
    August 29, 2012

    Yum, I love baba ganoush and your photos are lovely!

  • gwynnem
    August 30, 2012

    Beautiful! I love your framing in your photos.

  • Savory Zucchini Feta Muffins « Vegetarian 'Ventures
    August 30, 2012

    […] shifting our focus to what this post is all about! Thank you to Baba Ganoush for helping me dwindle away at my eggplant supply. What’s next? All that zucchini! Whoever […]

  • tanyamhudson
    September 2, 2012

    Eeeek! I have two beautiful eggplants in my refrigerator right now! What impeccable timing you have. đŸ™‚

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  • TAMZ
    July 18, 2014

    Romanian baba ganosh is even better (in my opinion) you replace tahini with light mayo NOT mircle whip!! I use LIGHT HELLMANS. Also instead of baking the eggplant you broil it. This makes a huge difference in flavor. You want the skin to get burnt. So I place the eggplant of the middle rack on broil. 15 min then flip the eggplant and do 15 min on the other side. I suggest you start doing this to your recipe regardless, if adds amazing flavor to baba ganosh no matter what recipe your using. Also in the Romanian recipe there is no cilantro however for those who enjoy onion you add finely minced onion to taste. Other then that it’s all the same prep as the above recipe. Hope everyone gives it a try and enjoys it:)

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