Epic Baba Ganoush


Prep time: 
20 minutes
Cooking time: 
35 minutes


Easy to make baba ganoush - no food processor required! It'll make you leave hummus behind.


  • 2 small-to-medium aubergines
  • 2 medium cloves of garlic, pressed or minced
  • 2 tablespoons lemon juice, more if necessary
  • 60 g tahini
  • 80 ml extra-virgin olive oil, plus more for brushing the eggplant and garnish
  • 2 tablespoons chopped fresh flat-leaf parsley, plus extra for garnish
  • ¾ teaspoon salt, to taste
  • ¼ teaspoon ground cumin
  • Pinch of smoked paprika, for garnish

Suggestions to serve: warmed or toasted pita wedges, carrot sticks, bell pepper strips, cucumber slices, etc.


  1. Preheat the oven to 230 C with a rack in the upper third of the oven. Line a large, rimmed baking sheet with parchment paper to prevent the aubergine from sticking to the pan. Halve the aubergines lengthwise and brush the cut sides lightly with olive oil. Place them in the prepared pan with the cut sides down.
  2. Roast the aubergine until the interior is very tender throughout and the skin is collapsing, about 35 to 40 minutes (this might take longer if you are using 1 large aubergine). Set the aubergine aside to cool for a few minutes. Once cooled, flip them over and scoop out the flesh with a large spoon, leaving the skin behind.
  3. Place a mesh strainer over a mixing bowl, then transfer the flesh to the strainer and discard the skins. Pick out any stray bits of aubergine skin and discard. You want to remove as much moisture from the aubergine here as possible, so let the flesh rest for a few minutes and shake/stir it to release some more moisture.
  4. Discard all of the aubergine drippings, drain and wipe out the bowl, and dump the aubergine flesh into the bowl. Add the garlic and lemon juice to the aubergine and stir vigorously with a fork until aubergine breaks down. Add the tahini to the bowl and stir until it’s incorporated. While stirring, slowly drizzle in the olive oil. Continue stirring until the mixture is pale and creamy, and use your fork to break up any particularly long strings of aubergine. Alternatively, use a food processor from this step onward to get an extra smooth texture.
  5. Stir in the parsley, salt and cumin. Season to taste with more salt and more lemon juice, if you’d like a more tart flavor.
  6. Transfer the baba ganoush to a serving bowl and lightly drizzle olive oil on top. Lastly, sprinkle parsley and smoked paprika on top. Serve with accompaniments of your choice.


Photo Credit: Jonny Hughes @jonny2love
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