Breakfast Bagels with Baba Ganoush

Breakfast Bagels with Baba Ganoush

I really do love bagels. Often, I have my mom’s voice ringing in the back of my head saying, “Oatmeal is a better choice”. But then I just push it away, because bagels are worth it. Especially on Saturday and Sunday mornings.

Breakfast Bagels with Baba Ganoush

Besides, when you use bagels as a canvas for garden veggies, they can be considered an excellent choice, right? Maybe even better than oatmeal.  Don’t worry mom, that’s a whole wheat everything bagel plated below.

And it’s loaded with creamy baba ganoush.

Breakfast Bagels with Baba Ganoush

Recently, I’ve been using bagels as a platform for vine ripened tomatoes, spilling out over a nice smear of cream cheese and layered with sweet onions. It’s what I consider a perfect breakfast. Throw a farm fried egg on the side, and breakfast feels flawless. Cue Beyonce: I woke up to this.

Breakfast Bagels with Baba Ganoush

The days of huge tomato harvests are beginning to slow down though, just as eggplants are quickly populating the nearby plants. Those purple guys were the inspiration for ditching the cream cheese in favor of a new kind of spread.

Buttery baba ganoush on a chewy toasted bagel – it’s a match made in heaven, no cream cheese needed. Feel free to keep it vegan, or throw some salty feta on top. I recommend some chopped tomatoes, too, if you have them.

Breakfast Bagels with Baba Ganoush

Breakfast Bagels with Baba Ganoush

Serving Size: 6


  • 2 medium eggplants, tops removed
  • 1/4 cup sesame tahini
  • 3 Tbsp. lemon juice
  • 2 garlic cloves
  • 1/4 tsp. paprika
  • 1/2 tsp. kosher salt
  • 2 1/2 Tbsp. chopped fresh parsley leaves
  • Olive oil, to drizzle
  • 1/2 cup crumbled feta, optional
  • Sliced tomatoes & onions, to garnish
  • 6 bagels (a savory variety)


  1. Line a baking sheet with aluminum foil. Place eggplants onto the baking sheet and prick in several places using a fork. Lightly coat with olive oil. Broil eggplants 2 minutes on all sides. The skin will darken a little and begin to smell smoky.
  2. Turn broiler off, and then preheat oven to 375F. Keep eggplant in the oven and roast 25 to 30 minutes, or until very soft. When cool enough to handle, remove eggplant from skins.
  3. Pulse garlic in food processor. Add tahini, lemon juice, paprika, salt, parsley and roasted eggplant. Pulse until relatively smooth, but still a little chunky.
  4. Toast bagels. Top with a generous smear of baba ganoush. Add feta, if using, and a drizzle of olive oil. Sprinkle with freshly ground pepper. Serve alongside tomatoes and thinly sliced onion.

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  • Reply
    Sarah | Well and Full
    August 25, 2015 at 9:15 am

    Oh snap I am seriously craving some baba ganoush right now :O I love how you used it as a spread for bagels, that’s so creative! 🙂

  • Reply
    August 27, 2015 at 8:04 am

    When you’re eating a whole lot of veggie with breakfast, then you know that you are making good life choices. Love this idea!

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