Baba Ganoush Recipe
Serves: About 1½ cups
  • 2 medium eggplants
  • 1 large or 2 small cloves garlic
  • 3 Tbs. tahini, available here
  • 3 Tbs. lemon juice (from 1 lemon)
  • 2 Tbs. olive oil, plus more for drizzing (get my favorite olive oil for free here)
  • Salt, to taste
  • Parsley, optionally for garnish
  1. Preheat the oven to 375. Line a baking sheet with unbleached parchment paper (available here). Cut the eggplant in half, then place cut-side-down on the baking sheet. Roast until very soft, about 30-40 minutes.
  2. Let cool slightly, then scoop out the flesh and discard the skin.
  3. Put the garlic through a garlic press, or rub it on a microplane grater to mince it very finely.
  4. Mash the eggplant with the tahini, lemon juice, salt to taste, olive oil, and garlic. Drizzle with olive oil and garnish with parsley to serve.
Recipe by Empowered Sustenance at