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Vegan Baba Ganoush

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Roasted Eggplant aka Vegan Baba Ganoush can be served with Roasted Lamb or as a dip or even as a Spread

Savor the Vegan Baba Ganoush magic with our Roasted Eggplant recipe

Roasted Eggplant, also known as Vegan Baba Ganoush, is a popular Middle Eastern dish with a long history and a rich cultural background. Baba Ganoush is believed to have originated in the Levant region, which includes countries like Lebanon, Syria, Israel, Palestine, and Jordan.

The dish is typically made from roasted or grilled eggplant, mixed with tahini (a paste made from sesame seeds), lemon juice, garlic, olive oil, and various seasonings such as salt, pepper, and sometimes cumin or paprika. The exact ingredients and proportions can vary depending on regional preferences and family recipes.

The history of eggplant can be traced back to ancient times in the Indian subcontinent, where it was first cultivated. It spread to the Middle East, Africa, and eventually Europe. The Arabic influence on the dish is evident, given the prevalence of tahini and other spices commonly used in Middle Eastern cuisine.

Baba Ganoush is often served as a dip or spread, alongside other mezze (appetizers) such as hummus, tabbouleh, and falafel. It’s enjoyed throughout the Middle East and has gained popularity worldwide as part of the growing interest in Mediterranean and Middle Eastern cuisines.

The name “Baba Ganoush” is derived from Arabic, with “baba” meaning father or old man, and “ganoush” referring to the process of pounding or mashing, indicating the traditional method of preparing the dish by mashing the ingredients together. Over time, variations of Baba Ganoush have emerged, incorporating additional ingredients or preparation methods to suit different tastes and dietary preferences.

The vegan version of Baba Ganoush, often referred to simply as “Roasted Eggplant Dip,” has gained popularity in recent years as people looking for plant-based alternatives to traditional dishes. By omitting ingredients like yogurt or mayonnaise that are sometimes included in non-vegan versions, this variation maintains the creamy texture and rich flavor of the original while catering to a vegan diet.

Overall, Roasted Eggplant, or Vegan Baba Ganoush, represents the culinary heritage of the Middle East and continues to be enjoyed by people around the world for its delicious taste and versatility.

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an image of a white square bowl with Roasted Eggplant aka Vegan Baba Ganoush garnished with fresh Coriander and Pomegranate seeds

Vegan Baba Ganoush

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  • Author: EsmeSalon
  • Prep Time: 20 minutes
  • Cook Time: 50
  • Total Time: 1 hour 10 minutes
  • Yield: 1 bowl 1x
  • Category: Side Dishes
  • Method: Easy
  • Cuisine: Lebanon


Try this Roasted Eggplant aka Vegan Baba Ganoush. It’s creamy and packed with delicious flavors that will make you crave more. Perfect as a hearty dip or flavorful spread, it’s a vegan delight you don’t want to miss.


Units Scale

  • 1 Large Eggplant
  • 23 Cloves Garlic
  • 23 Tablespoons Lemon Juice
  • 1 Teaspoon Cumin
  • 1 Teaspoon Ground Coriander
  • 1/3 cup Tahini
  • Salt to taste
  • Oil (for brushing)
  • Olive Oil (drizzle over)
  • Coriander and Pomegranate Seeds (garnish)


  1. Place eggplant on a piece of foil.
  2. Brush the skin with oil then sprinkle salt on it.
  3. Wrap in foil and bake at 180C/350F for 40-50 minutes until tender when pierced.
  4. Remove from oven and allow to cool slightly.
  5. Cut eggplant down the middle and scoop out the flesh (discard skin).
  6. Place flesh into a food processor along with all the remaining ingredients.
  7. Process until smooth and creamy.
  8. Spoon into a bowl, and drizzle olive oil over the top.
  9. Garnish with chopped coriander and pomegranate seeds.
  10. Eat as a dip with fresh vegetable sticks, with roast lamb, or spread onto pita bread.
  11. Enjoy!!



  • Serving Size: 1 bowl
  • Calories: 919
  • Sugar: 25.4 g
  • Sodium: 644.8 mg
  • Fat: 72.6 g
  • Saturated Fat: 10.2 g
  • Trans Fat: 0 g
  • Carbohydrates: 64.2 g
  • Fiber: 23.1 g
  • Protein: 21.8 g
  • Cholesterol: 0 mg
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The nutrition facts provided are automatically calculated. They might change depending on the specific ingredients you use or any adjustments you make to the recipe. If these numbers are significant to you, it’s best to calculate them yourself.

an image of a white square bowl with Roasted Eggplant aka Vegan Baba Ganoush garnished with fresh Coriander and Pomegranate seeds
Roasted Eggplant, the vegan dish you simply can’t ignore

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8 thoughts on “Vegan Baba Ganoush”

    • Hi Debra, Eggplant has a flavor similar to summer squash or zucchini: tender, mild, and sweet with a slight vegetal bitterness. Eggplant will absorb the flavor of whatever it’s cooked with. Its texture is firm and spongy when raw, and meltingly tender when cooked (especially fried, smoked, or braised).

      It is also known as “aubergine” in Europe, the name “brinjal” is common to Southeast Asia, South Asia, and Africa. The name “eggplant” in the USA and Canada is derived from the egg-like shape of the fruit of some varieties. The other known names are melongen, garden egg, and guinea squash.

  1. This sounds wonderful and I just happen to have an eggplant in the fridge! I have never made or tried baba ganoush before.


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