Oven-Roasted Eggplant Baba Ganoush with Lemon and Tahini

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Smoky roasted eggplant blended into a creamy dip with tahini, fresh lemon juice, and garlic, perfect for dipping or spreading. This Middle Eastern-inspired vegan recipe (vegan appetizer), ready in about 60 minutes, pairs medium eggplants, tahini, fresh lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 45 min Serves 6 Middle Eastern cuisine 120 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Prick 2 medium eggplants with a fork all over and place on a baking sheet. Roast for 40-45 minutes, turning halfway, until skins are charred and flesh is very soft.
  2. Step 2: Remove eggplants from oven and let cool until easy to handle. Peel off the skin and scoop out the flesh into a colander to drain excess liquid for 10 minutes.
  3. Step 3: Transfer the drained eggplant flesh to a food processor. Add 1/3 cup tahini, 3 tbsp fresh lemon juice, 3 garlic cloves, 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp ground cumin. Blend until smooth and creamy, stopping to scrape down sides as needed.
  4. Step 4: Taste and adjust seasoning with more salt or lemon juice if desired. Transfer to a serving bowl, drizzle with a little olive oil and sprinkle with 2 tbsp chopped fresh parsley.

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