Baba Ganoush


  • 1 large eggplant

  • Olive oil

  • 1 1/2 tbsp tahini paste

  • 1 garlic clove

  • 1 tbsp lime or lemon juice, more if you like

  • Salt and pepper

  • 1/2 tsp to 1 tsp cayenne pepper (optional)

  • 1/2 tsp sumac, garnish

  • Toasted pine nuts, garnish

  • Parsley leaves, garnish


  1. Preheat the oven to 425 degrees F. Trim the top of the eggplant and cut in half, and using your knife, make a few slits in the skin.

  2. Sprinkle the eggplant flesh with salt and let it sit for a few minutes to “sweat out” it’s bitterness, then dab dry.

  3. Place the eggplant halves, flesh side down, on a lightly oiled baking sheet then drizzle with olive oil. Bake in the 425 degree F heated-oven for 30-40 minutes or until the eggplant fully softens through. Remove from the oven and set aside to cool.

  4. When the eggplant has cooled, scoop the flesh out and transfer to a colander. Let drain for 3 minutes.

  5. Transfer eggplant flesh to the bowl of a food processor attached with a blade. Add the yogurt, tahini, garlic, lime juice, salt, pepper, sumac and cayenne. Pulse or run the food processor ever so briefly just until everything is blended (avoid over-blending).

  6. Transfer the baba ganoush spread to a small bowl. Cover and refrigerate for an hour (if you don’t have the time, try refrigerating for a few minutes to let the flavors meld and the baba ganoush thicken a bit.) Just before serving, top the baba ganoush with a sprinkle of sumac, olive oil, toasted pine nuts and parsley leaves. Enjoy with a side of warm pita bread.

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