Have you ever looked at a recipe and rolled your eyes, thinking, “Yeah, right. I’m never making that it’s way too complicated.” Welcome to the story of my life and the idea behind this blog.

I love simplicity and figuring out new, easy ways to make delicious eats – such as baba ganoush, one of my favorite Middle Eastern dishes.

How to Make Baba Ganoush

Baba ganoush is basically eggplant blended with lemon juice, tahini, and sea salt. Typically, you have to char the eggplant on a grill or over the flame of a gas stove. I currently do not have access to a gas stove, and while I have a grill, I recognize some people don’t.

My solution: Slicing the eggplant into rounds and broiling it to get that toasty, charry goodness. The result? Time and energy are saved, and it’s just as delicious as the traditional method, if not better. Muahahaha, I love breaking the rules.

What does it taste like? Uber is creamy, decadent, slightly sweet, and the perfect balance of savory and tangy from the lemon and tahini. It’s so lush and creamy that you can hardly believe it’s vegan and doesn’t require gobs of oil.

Friends, if you’ve ever had baba ganoush, this version might blow you away. Try it and let me know what you think. In the meantime, I guess I’ll faceplant into this entire bowl.


  • One medium eggplant*
  • Sea salt
  • Olive oil (for roasting)
  • 2-3 Tbsp lemon juice (1 medium lemon yields ~3 Tbsp juice)
  • One large clove of garlic (grated or finely minced)
  • 2 Tbsp tahini
  • 2 Tbsp fresh cilantro, parsley or basil (optional // chopped)


  • Preheat oven to high broil (or medium if you have the ability) and position a rack at the top of the stove.
  • Slice your eggplant into a 1/4 inch round spa, inkle with sea salt, and place it in a colander in the sink to drain any excess liquid. After 10 minutes, rinse slightly and then pat dry between two towels.
  • Arrange on a baking sheet and drizzle with olive oil and a pinch of sea salt. Roast for 5-10 minutes, turning once or twice, until the eggplant is softened and golden brown. Remove from pan, stack, and wrap the rounds in foil to lock in moisture – wait 5 minutes.
  • Peel away most of the eggplant’s skin (a little is OK) and add flesh to a food processor. It should be soft and tender, and the skin should come off easily.
  • Add lemon juice, garlic, tahini, and a pinch of salt and mix until creamy. Add herbs last and pulse to incorporate. Taste and adjust seasonings as needed. I added a bit more tahini and another pinch of salt.
  • Serve with pita and pita chips or veggies (for a gluten-free friendly option). Will keep it covered in the fridge for several days.

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