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Oven Roasted Baba Ganoush

Oven Roasted Baba Ganoush is a simple and healthy spread that is so full of flavor. It may be your new favorite way to eat eggplant!
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Appetizer
Cuisine: American
Keyword: Baba Ganoush
Servings: 4 Servings (About 2 cups total)
Calories: 158kcal


  • 1 large eggplant
  • 1 teaspoon salt divided
  • 1 head garlic
  • 1 tablespoon olive oil
  • 1 lemon juiced (about 1/4 cup)
  • 1/4 cup tahini paste
  • 2 tablespoons freshly chopped parsley


  • Preheat an oven to 400 degrees F. Lightly grease a baking sheet.
  • While the oven is preheating, slice eggplant in half lengthwise.Use a fork to poke a few dozen holes on the skin side of the eggplant. Sprinkle flesh with 1/2 teaspoon salt and let sweat 10 minutes. Rinse and pat dry. Place eggplant flesh side down on prepared baking sheet.
  • Cut the tip of the garlic off to expose cloves inside. Place garlic onto a square of aluminum foil. Drizzle a little of the olive oil over the exposed garlic cloves and wrap tightly with foil. Place garlic on the sheet pan with the eggplant. Drizzle remaining olive oil over eggplant.
  • Roast in the preheated oven for 30 to 40 minutes until eggplant is tender.
  • Use a large spoon to scoop the flesh from the eggplant and place in a food processor. Gently squeeze garlic cloves out of their peels and into the food processor.
  • Add in lemon juice, tahini paste, and remaining 1/2 teaspoon salt. Puree until smooth.
  • Transfer to a bowl and refrigerate 2 hours before serving.
  • Sprinkle with parsley to serve and drizzle on additional olive oil, if desired. Serve with pita chips or pita bread.



Calories: 158kcal | Carbohydrates: 12g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Sodium: 590mg | Potassium: 379mg | Fiber: 4g | Sugar: 4g | Vitamin A: 195IU | Vitamin C: 20.4mg | Calcium: 41mg | Iron: 1.2mg