Baba Ghanoush

Marsha Gardner


Sometimes I add a pinch of ground cumin. If you do, please just add just a bit. Baba Ganoush shouldn't taste predominantly of cumin, which can quickly overwhelm.

★★★★★ 1 vote


3 medium
1/2 c
tahini (sesame paste)
1 1/4 tsp
kosher salt
3 Tbsp
lemon juice, fresh
3 clove
garlic, peeled and smashed
1/8 tsp
chili powder
1/2 bunch
flat leaf parsley or cilantro, chopped


1Preheat the oven to 375-degrees .

Prick each eggplant a few times, then char the outside of the eggplants by placing them directly on the flame of a gas burner and as the skin chars, turn them until the eggplants are uniformly-charred on the outside. (If you don’t have a gas stove, you can char them under the broiler. If not, skip to the next step.)
2Place the eggplants on a baking sheet and roast in the oven for 20 to 30 minutes, until they’re completely soft; you should be able to easily poke a paring knife into them and meet no resistance.

Remove from oven and let cool.
3Split the eggplant and scrape out the pulp. Puree the pulp in a blender or food processor with the other ingredients until smooth.

Taste, and season with additional salt and lemon juice, if necessary. Serve drizzle with olive oil, perhaps some herbs or vegetables to garnish and serve with crackers, sliced baguette, or toasted pita chips for dipping.
4Storage: Baba Ganoush can be made and refrigerated for up to five days prior to serving.

About Baba Ghanoush

Course/Dish: Vegetable Appetizers
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy