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Baba Ghanouj


Prep time:                      10 minutes

Cooking time:             40 minutes

Yields:                         8 people



                       2 eggplants, (aprox 2 1/2 lbs) cut in half
                       2 tbsp olive oil
                       5 tbsp tahini (sesame seed paste)
                       2 lemon, juiced (aprox 5 tbsp)
                       1 tsp ground cumin
                       2 garlic cloves
                       1 tbsp flat leaf parsley



Preheat oven to 400 degrees. Rub eggplant with olive oil and place cut side down on a lined baking sheet, poke holes in the eggplant to relaese steam. Roast in the oven for 30 to 40 minutes or until fork tender. Set aside to cool. Meanwhile in Vitamix or blender place the garlic, tahini, cumin and lemon juice, blend until garlic is pulverized and all ingredients are fully incorporated, aprox 1 minute. When cool peel off skin of the eggplants and add to the Vitamix/blender along with oil and puree until smooth aprox 1 minute. Place in refrigerator to cool for at least 30 minutes. Place in bowl making a divit in the center and fill it with 1-2 tablespoons of olive oil and garnish parsley. Alternative garnish options are: kalamta olives, sumac, chili powder.  Serve with warm pita bread or crudites.
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