Creamy Roasted Eggplant Dip with Tahini

By Amanda Paa – Updated September 23, 2022
This healthy roasted eggplant dip (also known as baba ganoush) is so creamy and delicious! It has a subtle smoky flavor from deeply roasting the eggplant, plus fresh herbs and tahini for nuttiness. It blends freshly roasted eggplant flesh (we discard the eggplant skins after roasting) with olive oil, tahini, garlic, lime, and fresh mint. It’s a terrific dip with crackers and veggies as you would hummus, or as a spread for sandwiches.
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Minted Baba Ghanoush (Roasted Eggplant Dip) -- vegan recipe

Making Roasted Eggplant Dip At Home

This roasted eggplant dip, also known as Baba Ganoush, is easy to make and absolutely creamy and flavorful. It’s one of my favorite gluten-free snack recipes to make.

Blended in a food processor or blender with just a few ingredients, it’s similar to hummus but deeply roasted eggplant stands in for chickpeas.

The roasted eggplant is pureed with tahini, lime juice, and a few spices, giving it a Mediterranean feel that goes lovely with pita bread, vegetables, crackers, and even as a sandwich spread.

Easy Technique for Making Baba Ganoush

Recipes for making baba ganoush usually include roasting the eggplant whole over an open flame to char the outside skin. This recipe uses the stove instead, making it accessible for those who may not have a grill, yet the broil function still imparts the charred bits on the skin that give the dip so much flavor.

I love the addition of mint on top to add some brightness, and crushed red pepper flakes for a bit of heat and color.

One thing to note is that your eggplants will always be a little different in size, so you may have to slightly adjust the tahini, salt, and the acidic component (lime or lemon juice) each time you make it. Enjoy!

Minted Baba Ghanoush (Roasted Eggplant Dip) -- vegan recipe

About the Midwest. My roots.

A patchwork of big cities and small towns that in combination, are considered the broadest representation of American culture. The heartland. And the focus of a new cookbook, Vegetarian Heartland, by Shelly Westerhausen, which this recipe for Minted Baba Ghanoush comes from.

This place on the map…. it’s where I’ve been all 33 years of my life, having lived in Iowa, Wisconsin, and my home state of Minnesota. It’s where I feel my best at, where my rhythm flows freely. And I never plan on leaving, as so many things about it have captured my heart and soul.

The absolute, unspoiled solitude of the Minnesota northwoods.
The sublime swoops and swirls of the Northern Lights.
The definitive, changing seasons.

The stranger who helps dig you out of a snowdrift.
Big yards for kids to play in.
Short commutes.

Family potlucks in the park, loaded with an assortment of hotdishes and Hamm’s beer.
State and county fairs: blue-ribbon winners, midway rides and food on a stick.

Fresh air.
The Great Lakes.
Bald eagles.

Eating corn on the cob that you bought from a roadside stand.
Rhubarb’s sweet/tart combination in any form, from pie to crisp to muffin.
Picking apples at the orchard and eating cider donuts.

I could go on about my love for middle America, especially about the food, particularly why I’m absolutely loving the Vegetarian Heartland cookbook. Besides this smoky, creamy, roasted eggplant dip, there are a multitude of recipes that sing the abundance of fruits, vegetables, grains, and dairy that define the bounty of the Midwest. Something we are all so proud of!

Vegetarian Heartland, by Shelly Westerhausen
Minted Baba Ghanoush (Roasted Eggplant Dip) -- vegan recipe

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Minted Baba Ganoush (Roasted Eggplant Dip) -- vegan recipe

Creamy Roasted Eggplant Dip with Tahini

Roasted eggplant becomes a deliciously smooth and creamy dip (also known as baba ganoush) when blended with tahini, lime juice, and spices. Serve with crackers, vegetables, or as a sandwich spread!
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Prep Time :10 minutes
Cook Time :45 minutes
Total Time :55 minutes
Yield: 6 servings
Author: Amanda Paa



  • 3 small to medium eggplants
  • 1/2 cup tahini
  • juice of 1 lime
  • 2 garlic cloves, minced
  • 1 teaspoon ground coriander
  • 1 teaspoon salt
  • 2 tablespoons chopped mint leaves
  • 1 tablespoon olive oil (don't skip this)
  • red pepper flakes for topping


  • Preheat oven to 375 degrees F.
  • Poke the eggplants all over with a fork and place on foil on a baking sheet, and roast for 45 minutes. Broil eggplant for 3 more minutes to get a little char on the skin. Let cool for about 10  minutes.
  • Halve the eggplants vertically, scoop out the flesh and put it in a fine mesh strainer. Discard the skins.
  • Press down on the flesh so that the extra moisture comes out of the eggplant. keep the flesh and discard the liquid.
  • Then place flesh into a food processor or blender. Add tahini, lime juice, garlic, coriander, and salt. Blend until completely smooth, about 2 minutes. To serve, garnish with mint, red pepper flakes, and olive oil. 


This recipe is lightly adapted from the cookbook, Vegetarian Heartland, by Shelly Westerhausen. 

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July 13, 2017


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  1. Pat Fleming

    How much does the recipe book cost?

  2. Cassie Autumn Tran

    I’ve never actually been to the Midwest! It’s not the first place that pops into my head when I think “vacation”! However, I have heard that Chicago is quite a spot to visit! There’s so much amazing food to enjoy! I will have to find some places to look into so I can explore and taste all the incredible dishes there, just as delicious as this baba ganoush! It looks to die for!

  3. Shelly @ Vegetarian 'Ventures

    Yesss – love reading about your perspective on the Midwest. You mentioned so many things I missed yet still have such a strong connection with. Love love it! Thanks so much for spreading the VH and Midwest love, Amanda!! Hope to see you again soon.

  4. Ashley @ The Naked Food Life

    I’m a midwest girl too! I love all the recipes from Shelley’s book that bloggers have been sharing, but this is by far my favorite yet. Baba ghanooj is one of my favorite spreads, and this is such a refreshing rendition!

    • amandapaa

      her book is so great! i’ve been cooking from it a lot this summer. thanks for stopping by!