Baba Ganoush

by Eat More Plants
45 min
Baba Ganoush


  • 2 x eggplant
  • 5 tbsp olive oil
  • 2 clove garlic
  • 2 tbsp lemon juice
  • 4 tbsp tahini
  • 2 tbsp fresh coriander
  • 1/2 tsp salt
  • 1/4 tsp cumin


  1. Set your oven to 230C.
  2. Cut the eggplants lengthwise and rub them in oil. Roast the eggplant for 35 to 40 minutes.
  3. Mince fresh koriander and garlic. Scoop out the flesh of the eggplant and place it in a bowl along with the rest of the ingredients. Use a fork to mash and mix all the ingredients together.
  4. Transfert the baba ganoush to a serving plate and drizzle cilantro and a pinch of smoked paprika on top.