Easy Baba Ganoush (slightly sweet and a hint of smokey)


Creamy, savoury, satisfying, and always a big hit at parties, this middle eastern dish is a great addition to your crudités boards, snack-game, on sandwiches, in Whole Bowls, or simply on its own!

For this recipe, I drizzled the eggplant with some honey before roasting for a hint of sweet, and then used a special smoked sea salt from Vancouver Island Sea Salt Co. to give it a delightfully smokey flavour. ⁣


Easy Baba Ghanoush

(slightly sweet and a hint of smoke)


  • 2 large eggplants, trimmed and sliced down the middle ⁣

  • 1/2 cup extra virgin olive oil + extra for drizzle (about 4 tbsp)⁣

  • 2-4 tbsp honey⁣

  • 1/2 cup tahini⁣

  • Juice from one lemon⁣

  • 1 tsp cumin ⁣

  • 2 tsp sea salt (or to taste) *I use a smoked sea salt, but you can use regular if you don’t want that smokey taste⁣

  • 1 tsp paprika ⁣

  • 1/2 tsp coriander ⁣

  • 1/2 cup of loosely packed Italian parsley⁣ ⁣


  • Preheat your oven to 425F and line a baking sheet with parchment paper.⁣

  • Rub the eggplant pieces with olive oil, space out on the parchment paper lined baking sheet, and drizzle with honey.⁣

  • Bake for 20 mins (until completely soft and slightly charing on the edges of the skin).⁣

  • Transfer the cooked eggplant to a food processor or blender and add all the other ingredients.

  • Blend together on high until you’ve reached your desired texture (some people like it really smooth, others like it a bit more chunky), scraping down the sides along the way.⁣

  • Transfer to a container to cool in the fridge before serving.