Quick Baba Ganoush

Easy and Quick Baba Ganoush recipe. Made with only 6 ingredients, this dip makes a great appetizer or snack idea.

Last week, I got an eggplant from my Imperfect Foods order.

I admit that I didn't customize my order last week, so I got a whole bunch of fruits and vegetables that were completely new to me.

Not like new new that I didn't know what they were. Just new in my kitchen. When I find vegetables that taste good, I will stick with them. No need to try new vegetables in my kitchen.

But if you, like me, are scared to make anything with eggplant, this recipe is perfect to ease you into cooking with it.

When researching recipes for Quick Baba Ganoush, I noticed that most were not quick at all. A lot of them take almost an hour or more to make. So when I tell you that this recipe is ready in 25 minutes, that is probably one of the fastest ways to get from eggplant to Baba Ganoush around.

What do you need to make Quick Baba Ganoush?

Not much at all it turns out! All you need is:

• eggplant
• sea salt
• olive oil
• lemon juice
• garlic
• tahini

That's it!

I predict that I am going to be making a lot more eggplant recipes in the future. But for now, I will stay within my comfort zone with this Quick Baba Ganoush recipe. That, or my Lime Cilantro Hummus because I am obsessed with dips lately.

If you try this recipe, let me know! Rate it, leave a comment and tag me with #atasteofmadness on Instagram! I always love seeing what you are creating!

Quick Baba Ganoush

Easy and Quick Baba Ganoush recipe. Made with only 6 ingredients, this dip makes a great appetizer or snack idea.

5 from 5 votes

Print Pin Rate

Course: Appetizer

Cuisine: Mediterranean

Prep Time: 15 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Servings: 8

Calories: 92kcal

Author: Cathleen Childs

Ingredients

• ▢ 1 large eggplant
• ▢ 1 tablespoon sea salt
• ▢ 2 tablespoon olive oil (+ more to top dip)
• ▢ ¼ cup lemon juice
• ▢ 2 cloves garlic
• ▢ ¼ cup tahini

Instructions

• Slice your eggplant into ¼ inch rounds and sprinkle evenly with the sea salt. Place the eggplant in a colander in the sink to drain any excess liquid. After around 10 minutes, rinse and pat dry with a paper towel.
• Preheat the oven to high broil, and position a rack at the top of your oven.
• Line 2 baking sheets with aluminum foil. Arrange the eggplant on the baking sheet and drizzle with the oil.
• Broil for around 5-10 minutes, turning the eggplant rounds once. Remove from the oven when the eggplant is softened and golden brown.
• Allow to cool for around 5 minutes.
• Peel the skin off and transfer to a food processor. Add in the lemon juice, garlic and tahini. Pulse until smooth. Pour into a bowl and top with a drizzle of olive oil.

Notes

Adapted from Minimalist Baker.

Nutrition

Calories: 92kcal

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