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Best Baba Ganoush

This baba ganoush recipe is something we crave year round, so I figured out how we could!

Preserving our abundance of eggplant was difficult last year and we ended up with bags of frozen, roasted eggplant we needed to use as an ingredient. We are too busy to be an "ingredients house"! You can always use thawed, frozen eggplant to make this dish but it can also be frozen for 3-4 months and stored as is!


  • 3 medium size eggplants

  • 4-5 Tablespoons extra virgin olive oil, some to brush, the rest to add

  • 3 cloves garlic, peeled

  • 3 Tablespoons fresh parsley

  • 3 Tablespoons fresh lemon juice

  • 1/2 cup tahini

  • Smoked paprika (season with your heart)

  • 1-2 teaspoons salt (I added as I went)

  • 1/4 teaspoon cumin


  1. Preheat oven to 425F, cut eggplants in half, brush the cut half generously with olive oil, salt liberally, and roast 20-25 minutes cut side down on a lined baking sheet until the skin gets wrinkly and the cut side is golden brown.

  2. Let the eggplant cool for a bit over a strainer or baking rack in a sheet pan so the extra liquid drains out. You can press the eggplant gently to strain the liquid but be careful not to lose any of the meat of the plant!

  3. Scoop the inside of the eggplant into your food processor or blender and add the rest of the ingredients.

  4. Blend until silky smooth, adding more lemon, oil, salt, or tahini as you go, to taste.

  5. I used Souper Cubes to toss about half of my baba ganoush in the freezer for later and devoured the rest with slices of cucumber from our garden!

If you have any hot tips on how to preserve eggplant or eggplant dishes that freeze well follow me on Instagram @lizahomesteads and DM me! I'm dying to know. Our garden produces so many more eggplants than we expect every year.

I hope you give this baba ganoush recipe a try!


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