There may only be a few ingredients in this baba ganoush recipe but it’s still packed with flavor. Ready in under an hour this slow cooker dish is healthy & versatile.
Eggplant, tahini, lemon, garlic and liquid smoke. That’s it. Baba ganoush is really easy to make. For some reason it didn’t dawn on me to make it in the slow cooker until I got my bottle of pure roasted sesame spread. Then it hit me, duh this is yet another recipe perfect for a slow cooker conversion. Most baba ganoush recipes call for the eggplant to be roasted. We’re not roasting here; we’re putting the eggplant in the slow cooker straight raw. That’s where the liquid smoke comes in. Just a little is needed to add a nice smokey flavor to the dish.
This uses tahini. Don’t worry, it’s whole30 and paleo compliant. Tahini is a condiment made from toasted ground hulled sesame seeds. You should be able to find it at your local grocery store. This cooks quickly, in just an hour or so.
- 1 medium eggplant (approx 1-2 lbs)
- 1 tbsp tahini
- 3 tbsp lemon juice
- 1 garlic clove, minced
- ¼ tsp liquid smoke
- ½ tsp extra-virgin olive oil
- Handful fresh parsley
- Salt & pepper to taste
- Peel and dice eggplant.
- Add all ingredients to the slow cooker.
- Stir to mix well.
- Cook HIGH 30 min to 1 hour 30 minutes.
- Mash with spoon, potato masher, food processor, etc. to your desired consistency.
- Top with evoo and parsley prior to serving.
Serve with crackers, pita, or veggie sticks!
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