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Baba Ganoush

Updated: Aug 5, 2022


Prep Time: 10 mins

Total Time: 45 minutes

Makes: 4 servings


  • 2 Tbs olive oil, divided

  • 1 large eggplant

  • 4 cloves garlic

  • 2 Tbs tahini

  • 1 lemon, juiced

  • 1 Tbs parsley, fresh

  • salt, to taste

  • pepper, to taste

  • parchment paper

  • aluminum foil



  1. Preheat oven to high broil.

  2. Slice eggplant into 1/4 rounds.

  3. Wrap garlic cloves in aluminum foil to create small pouch.


  1. Place eggplant on a parchment-lined baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with salt and pepper.

  2. Place the wrapped garlic on the baking sheet with the eggplant.

  3. Broil for 5 minutes, turn eggplant and broil for an additional 5 minutes. Turn broiler off, but do not remove eggplant from the oven.

  4. Adjust oven to 350°F and roast for an additional 25 minutes.

  5. Remove pan from oven and set garlic pouch aside. Cover eggplant with foil - let sit for about 5 minutes.

  6. Peel away most of the skin of the eggplant and add flesh to a food processor. It should be soft and tender and the skin should come off easy. Remove skins from garlic cloves.

  7. Add the roasted garlic, tahini, lemon juice, remaining 1 tablespoon olive oil, and parsley. Process until smooth and creamy. Season with salt and pepper.

  8. Garnish with additional parsley. Serve with raw or lightly steamed veggies.

Notes: Julie Harrington, RD is a Registered Dietitian and graduate of Johnson and Wales University. She holds an Associate's Degree in Culinary Arts and a Bachelor's degree in Culinary Nutrition. Julie draws on her culinary background to develop healthy, nutritious recipes which she publishes on her website, chefjulieRD.

Recipe Source: Living Plate RX


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