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The Ultimate Baba Ganoush Recipe with SoCo Tahini

Looking for a deliciously creamy and rich baba ganoush to wow the family with? 

Then this 6 ingredient, oven baked recipe has you covered. The smooth, rich eggplant pairs wonderfully with the savory and tangy flavors of the lemon and tahini. To top it off, it’s naturally gluten-free and vegan!

Time : 1hr , Serves: 4 People


2 large eggplant (1.5 to 1.75 lbs each)

4 tablespoons  SoCo Tahini

2 tablespoons of lemon juice

3 garlic cloves, finely minced (use a garlic press)

Extra virgin olive oil


¼ of a Cup of Fresh Parsley - adds a boost of flavor and color.

White or black sesame seeds - for extra crunch, contrast, and nutrition.

1 teaspoon of cumin

1 teaspoon of salt of pepper.

Toasted Pita Bread and chopped veggies.


  1. Position rack at the top of the oven, preheat oven to high - 180C or 350F.
  2. On a chopping board, cut the eggplants in half lengthways.
  3. Cut the flesh in a crisscross pattern to allow for even cooking. Make sure you don’t cut through the skins.
  4. Drizzle with 2 tablespoons of olive oil, then place on a baking tray, flesh side up.
  5. Cook for 45 minutes or until soft, poke it with a skewer, if it meets any resistance then it needs longer.
  6. Remove the eggplants from oven, and leave to cool for 10 minutes. Then remove the skin, it should peel off easily.
  7. Place the minced garlic, tahini, 2 tablespoons of olive oil, lemon juice, and the eggplant in a food processor.
  8. Blitz the ingredients together until nice and thick, add in any herbs or cumin you want for the last blitz.
  9. Transfer to a bowl
  10. Optional: Olive oil drizzle and Paprika 
  11. Enjoy!


Sprinkle with parsley, sesame seeds and a light drizzle of oil.

Serve with pita and chopped veggies.

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