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The Easiest Baba Ganoush

  • Author: Loving It Vegan
  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: 4


Easy 7-ingredient baba ganoush recipe, also known as moutabel. Creamy, tangy, savory and ideal as a dip or spread. Naturally vegan and gluten-free.


  • 2 Large Eggplants
  • 1 Head Garlic (Roasted with 1 tsp Olive Oil)
  • 2 Tbsp Tahini
  • 1/2 Lemon (Squeezed)
  • 1 Tbsp Olive Oil
  • Sea Salt
  • Black Pepper


  1. Poke the eggplants with a fork several times.
  2. Remove just the outer flaky layers of the head of garlic, leaving the inner skins intact. Using a knife chop off just the tips of each clove. Place in tinfoil and pour over 1 tsp of olive oil and rub it around the sides so that the garlic is covered with the oil and then close it up in the tinfoil. For a step-by-step tutorial for roasted garlic check out: How To Make Roasted Garlic.
  3. Place the eggplants and the head of garlic into the oven and bake at 460°F (240°C) for around 45 minutes until the eggplants are soft inside when you poke them with a fork.
  4. Allow the eggplants to cool down and then slice open and scoop out the flesh into a food processor. Pop out the cloves of garlic and add to the food processor with the cooked eggplant.
  5. Add 2 Tbsp Tahini, 1 Tbsp olive oil and squeeze half a lemon. Process until smooth.
  6. Add sea salt and black pepper to taste.
  7. Garnish with pomegranate seeds, parsley and paprika.
  8. Serve with flat breads or fresh chopped vegetables.


*For step-by-step pics for preparing your roasted garlic, check out our Roasted Garlic Tutorial.

  • Category: Appetizer, Dip
  • Cuisine: Mediterranean, Middle Eastern


  • Serving Size: 1 Serve (1/4 of the recipe)
  • Calories: 183
  • Sugar: 12.5g
  • Sodium: 53mg
  • Fat: 9.2g
  • Saturated Fat: 1.3g
  • Carbohydrates: 24.7g
  • Fiber: 11.2g
  • Protein: 5.1g