Authentic Baba Ganoush

Baba ganoush has been on my list of recipes to work on for a long time. I received some beautiful eggplants in mt Misfits Market box this week and it felt like fate! Beautiful produce fate.

I know I say this a lot, but this recipe is so simple. Very few ingredients and excellent flavor. I can’t recommend this baba ganoush enough for your next party, or just anytime you need a solid, easy snack!

Let me know if you decide to make this recipe in the comments and tag @veggie.passport on Instagram!

babaganoush vegan veggie passport.jpg


1 eggplant
1 clove garlic, minced
½ tsp salt
2 tbsp tahini
2 tbsp lemon juice
¼ flat leaf parsley, minced, plus extra for garnish
Olive oil
Pita chips or pita bread

  1. Preheat your oven to 450 degrees F.

  2. Pierce the eggplant with a fork in several spots and place on a baking sheet lined with foil. Roast for 30 minutes, or until the eggplant is shriveled.

  3. Let the eggplant cool, and while it’s still warm, slice it open lengthwise. Scrape the insides of the eggplant into a food processor, trying not to take any purple skin with it. Puree the eggplant until completely smooth.

  4. Mince the garlic and add the salt, using the sharp side of your knife to create a garlic/salt paste.

  5. In a medium mixing bowl, combine the eggplant, garlic paste, tahini and lemon juice and mix thoroughly. Add in the parsley and mix again.

  6. When ready to serve, transfer to a small mixing bowl and top with a tablespoon each of olive oil and parsley. Serve with pita chips or pita bread.

  7. Enjoy!