Baba Ganoush!

by Joanna


Like hummus?  Then you’ll love baba ganoush!  There are a few slight differences between the two.  Hummus is made with chickpeas where as baba ganoush is made from eggplant.  Baba ganoush is high in vitamin C and antioxidants, and lower in calories than hummus.  Intrigued?  Below is a recipe to try.


  • 1 medium eggplant
  • 1 large clove garlic, grated or finely minced
  • 2 Tbsp lemon juice
  • 2 Tbsp Tahini (usually in the international aisle at the grocery store)
  • salt
  • optional: 2 Tbsp fresh cilantro, parsley or basil, chopped
  • olive oil (for roasting)


  1. Position oven rack at the top of the oven and preheat to high broil (or medium if you have the ability).
  2. Slice your eggplant into 1/4-inch rounds, sprinkle with salt and place in a colander in the sink to drain any excess liquid. After 10 minutes, rinse slightly and then pat dry between two towels.
  3. Arrange on a baking sheet and drizzle with olive oil and a pinch of salt. Roast for 5-10 minutes, turning once or twice, until the eggplant is softened and golden brown. Remove from pan, stack and wrap the rounds in foil to lock in moisture – wait 5 minutes.
  4. Peel away most of the skin of the eggplant (a little is OK) and add flesh to a food processor or blender. It should be soft and tender and the skin should come off easy.
  5. Add lemon juice, garlic, tahini, a pinch of salt and mix until creamy. Add herbs last and pulse to incorporate. Taste and adjust seasonings as needed. I added a bit more tahini and another pinch of salt.
  6. Serve with pita and/or pita chips and veggies. Will keep covered in the fridge for several days.

Eat with pita chips or veggies!  Points if you know what movie made baba ganoush popular...


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