Oven Roasted Baba Ganoush

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Oven Roasted Baba Ganoush is an easy and healthy spread that’s packed with flavor. This might be your new favorite way to eat eggplant!

What are the ingredients in Baba Ganoush?

Baba Ganoush is a simple concoction made of mashed eggplant, garlic, lemon juice, olive oil and tahini (a paste made from toasted sesame seeds).

Is Baba Ganoush Good For You?

Baba Ganoush is considered a healthy dish. It is high in dietary fiber and protein.

Is Baba Ganoush served hot or cold?

Baba Ganoush is usually eaten as a cold sauce. However, it’s perfectly acceptable (and delicious!) to eat it while it’s still warm.

A piece of pita bread is dipped into a bowl of baba ganoush

How do you serve Baba Ganoush?

Baba Ganoush is usually served with pita bread or pita chips. It’s also great as a spread on sandwiches and wraps, as a dip for vegetables like carrots, celery, and cucumbers, or simply spread on crusty baguettes. This is a delicious little spread with lots of room for creativity!

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Overhead view of a bowl of baba ganoush

Oven Roasted Baba Ganoush is an easy and healthy spread that’s packed with flavor. This might be your new favorite way to eat eggplant!

Preparation time 15 minute

cooking time 40 minute

total time 55 minute

raw material

  • 1 big eggplant
  • 1 teaspoon Salt Divided into
  • 1 head garlic
  • 1 tablespoon olive oil
  • 1 lemon Juice (about 1/4 cup)
  • 1/4 cup sesame paste
  • 2 tablespoon fresh chopped parsley


  • Preheat oven to 400 degrees Fahrenheit. Lightly grease a baking sheet.

  • While the oven is preheating, cut the eggplant in half lengthwise. Use a fork to poke dozens of holes in one side of the eggplant skin. Sprinkle meat with 1/2 teaspoon salt and let sweat for 10 minutes. Rinse and pat dry. Place the eggplant meat side down on the prepared baking sheet.

  • Cut off the tip of the garlic to reveal the cloves inside. Arrange garlic on squares of aluminum foil. Drizzle a little olive oil over the exposed garlic cloves and wrap tightly in foil. Arrange the garlic on the skillet with the eggplant. Drizzle remaining olive oil over eggplant.

  • Roast in the preheated oven for 30 to 40 minutes, until the eggplant is tender.

  • Scoop out the pulp from the eggplant with a large spoon and place in a food processor. Gently squeeze the garlic cloves out of the peel and place in a food processor.

  • Add lemon juice, tahini, and remaining 1/2 teaspoon salt. Blend until smooth.

  • Transfer to a bowl and refrigerate for 2 hours before serving.

  • Serve sprinkled with parsley and drizzled with additional olive oil, if desired. Serve with pita chips or pita bread.

Calories: 158kcal | carbohydrate: 12G | protein: 4G | fat: 11G | Saturated fat: 1G | sodium: 590mg | Potassium: 379mg | fiber: 4G | sugar: 4G | Vitamin A: 195unit | Vitamin C: 20.4mg | calcium: 41mg | iron: 1.2mg