Baba Ganoush (Meatless Monday)
Prep time
Cook time
Total time
Roasted Eggplant with tahini, lemon, garlic, cumin, parsley and a hint of smoky paprika makes a fabulous dip or spread. Filled with protein, vitamins, minerals and fiber it makes a great meatless meal.
Recipe type: Dip/Spread
Cuisine: Middle Eastern
Serves: 2-6
  • 1 medium-sized eggplant (mine was about 8" long)
  • ¼ cup tahini (sesame paste)
  • Juice of one lemon (about ¼ cup)
  • 3 cloves garlic, minced (I used roasted garlic from my Garlic Confit recipe, if using raw garlic, reduce to 2 cloves)
  • 1 tablespoon fresh parsley
  • ½ teaspoon ground cumin
  • ⅛ teaspoon smoked paprika (optional)
  • salt, to taste
  • Optional garnishes:
  • 1 tablespoon olive oil (I used garlic infused)
  • kalamata olives
  • chopped roasted red pepper
  1. Preheat the oven to 375°F.
  2. Prepare a baking sheet with parchment paper and set aside.
  3. Using a fork, prick holes in the eggplant (I do quite a few in rows down the length and all around).
  4. Place the eggplant on the baking sheet and into the preheated oven.
  5. Bake for about 40 minutes, or until the eggplant is soft and partially collapsed.
  6. Remove the baking sheet from the oven and allow the eggplant to partially cool.
  7. Using a knife, cut off the stem end of the eggplant and make a slice, length-wise down the eggplant on one side.
  8. Fold open the eggplant.
  9. Using a spoon, scoop the eggplant pulp from the skin and place in the bowl of a food processor* along with the tahini, lemon juice, garlic, parsley, cumin and paprika.
  10. Pulse the ingredients 4-5 times. You don't want it pureed, just chopped.
  11. Add salt to taste and pulse to combine.
  12. Spread the baba ganoush on a plate and drizzle with olive oil and top with other garnishes of your choice.
  13. Serve at room temperature.
If you don't have a food processor, you can mash the eggplant with a fork and finely mince the garlic and parsley to add.
Recipe by The Saucy Southerner at