Eggplant Baba Ganoush

Baba Ganoush RS CC

Eggplant Baba Ganoush.

  • Servings: 8
  • Difficulty: Easy
  • Print

One of my favourite vegetables is eggplant and Baba Ganoush is my favourite eggplant dip. You can buy Baba Ganoush from the supermarket but I prefer to make my own so I can control the ingredients. It’s very easy to make and fantastic with vegetable sticks and low carb almond crackers.  To get a smokey flavour into the dip, it’s usually made by chargrilling the eggplant, but I wasn’t able to do this so I used my oven and grill instead. 



  • 3 medium eggplants cut in half
  • 4 tbsp tahini
  • 2 tbsp lemon juice
  • 1 tsp salt
  • 1 tsp garlic finely chopped or crushed


  1. Preheat the oven to 180c.
  2. Take the eggplant and cut in half. Put on a baking tray skin side up and roast for 45 minutes until the flesh is soft and able to be scooped out with a spoon. Remove the tray from the oven. Turn on a grill to high and place the tray under the grill close enough to the grill so that the eggplant is about an inch or two away. Grill until the skin is blackened and bubbled. This should take about 10-15 minutes.
  3. Remove the eggplant from the grill and cool on the tray. Scoop the flesh out of the skin of the eggplant into a bowl and set aside. When fully cooled, drain the liquid that’s settled in the bowl and mash the eggplant with a fork. 
  4. Add the other ingredients to the mashed eggplant and mix till smooth.
  5. Chill the dip before serving. Will keep for 2-3 days, just give it a good stir before serving. 


Copyright 2019 Food Facts for Healthy Eating