Tahini-free Baba Ganoush

Baba Ganoush

You guys. I’ve said it once, and I’ll say it a million times more. I WISH I WAS GREEK. I want the huge over the top loud family, to be able to say I’ve descended from Greek gods, oh and to be able to whip up secret Mediterranean recipes from my ya-ya.

I mean seriously, who wouldn’t want to grow up on the Greek islands? Santorini anyone? I don’t even have a teeny weeny percentage of Greek in me. WHY MOM WHY?!?!

Image c/o travel.usnews.com

Let’s get back to reality for a minute. Are you back? Ok, cool. So, I LOVE Mediterranean food. Pita bread? Check. Hummus? Um, duh. Kebabs, ALL RICE dishes (hello, Spanakorizo), Gyro, Baba Ganoush, feta, Tzatziki, Spanakopita, Baklava, the list could go on for days. So naturally I’ve decided to get more adventurous cooking up different cuisines in my itty bitty kitchen, and Baba Ganoush has been on my recipe bucket list. Is it weird I have a recipe bucket list and not a “real” bucket list?

Baba Ganoush is a little more time consuming than hummus (although I might retract that statement considering I’m going to start peeling my chickpeas thanks to Lindsay’s recipe over at Pinch of Yum), but it’s pretty simple. And once it’s in the blender or food processor, it’s really quick. My recipe doesn’t include tahini like most traditional Baba Ganoush because I didn’t have any. BUT I do plan on trying it again with tahini, although this version came out prettyyyyyy darn good.

Baba Ganoush

It’s a great appetizer for the upcoming Super Bowl (ok maybe it’s a little far out but still) and all of those Holiday parties that are quickly approaching. Orrrr you could just eat it on the couch with a stack of warm pita bread all to yourself. But I wouldn’t know anything about that.

Baba Ganoush
Recipe type: Appetizer
Cuisine: Mediterranean
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 eggplant, about 1½ pounds
  • 1 teaspoon salt
  • 2 cloves garlic
  • ¼ cup lemon juice
  • ½ teaspoon ground cumin
  • 1½ tablespoons olive oil
  1. Preheat your oven to 425.
  2. With a fork, poke a bunch of holes in your eggplant. Place on a rimmed baking sheet and bake for 45 minutes. (Your eggplant wants to look sunken in)
  3. Take the eggplant out of the oven and let sit until cool enough to handle.
  4. Peel the eggplant (or cut it in half and scrape out the "meat), and place in a food processor with the salt, garlic, lemon juice, cumin, and olive oil. Pulse until smooth.
  5. Serve with pita bread, vegetables, or crackers.






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