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Baba Ganoush (V + GF)

This dreamy, deep, flavorful dip is one of my favorites. Have you tried it? It’s BABA GANOUSH! AKA- Eggplant Dip. I’m using cinnamon and cumin in this because it builds some intense flavor and then topping it off with paprika takes it up another notch. I’ve often ordered this dip alongside some yummy falafels here in NYC where they are TOPS and it’s the best thing ever. So turns out making it at home… not so hard at all, guys! Check out the recipe below and make it!

Baba Ganoush (Eggplant Dip)/serves 4+//vegan//gluten-free


  • 1 medium eggplant or approx. 3 small eggplants
  • 2 tbsp tahini
  • 1 tbsp + 1 tsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp cinnamon
  • 1/8 tsp cumin
  • 1/2 lemon, juice
  • 1 garlic clove
  • paprika for topping
  • optional: 1 tbsp pine nuts


  1. Slice eggplant into 1/4 inch rounds and then coat with olive oil. Arrange slices in a single layer on a baking sheet (no parchment paper).
  2. Broil eggplant slices in the oven on high for 10-15 minutes (flipping in between) and then let rest covered so they don’t dry out,
  3. Toss slices into the food processor and grind up, then add the rest of the ingredients and blend until smooth.
  4. Top off with paprika and olive oil. Serve with vegetable crudite for dipping!

Baba Ganoush (Eggplant Dip)/serves 4+//vegan//gluten-free


Hope you enjoy!
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  1. I am so glad you suggested vegetable crudité. Most of the time when I see someone put up an article about baba ganoush, they say use pita chips. I am glad you said vegetables – easier on the body and healthier, too.

  2. Babaganoush is one of my favourite dips ever – and I love how easy this is! The recipes I have made in the past involved charring the whole eggplant over a flame/bbq until it was crumpled and smoky, but I had never thought of simply slicing and roasting them – so good for when you are in a rush. Those eggplants looks gorgeous too – and I imagine that cinnamon, cumin and lemon must give it an intense hit of flavour.

  3. I LOVE making babaganoush. And I love that you left the skins on — so many people get fussy with peeling their eggplants, are worried about the color of the dip if they leave the skin on, etc. I don’t get it. It tastes delish and it gives my babaganoush a purple tinge and I LOVE it. Ok, ok, I’m also incredibly lazy — who wants to blister their fingers peeling off the skin anyhow, right? 😉

    I never tried adding cinnamon or pine nuts — those are absolutely making it into my next batch <3

  4. We’re already excited thinking of re-making this baba ganoush. My husband is bolliwooding in the kitchen 🙂 . He absolutely loves east indian spices and flavors! You might be able to see his wide smile from there 🙂 . Shared and pinned!