Baba Ganoush

Featured in the Honolulu Star-Advertiser on January 15, 2020.

Baba Ganoush


Baba Ganoush

  • 1-2 globe eggplants (about 2 pounds)
  • 3 tablespoons extra virgin olive oil, divided
  • 2 cloves garlic, finely chopped
  • 3 tablespoons roasted tahini (sesame paste)
  • 1 teaspoon ground cumin
  • Juice of one Meyer lemon (about 2 1/2 tablespoons), divided
  • Salt and cayenne pepper to taste
  • 1 tablespoon chopped parsley


  1. Heat oven to 400°F.
  2. Poke eggplants in several places with a fork.
  3. Cut eggplants in half lengthwise and brush the cut sides lightly with 1 tablespoon of olive oil.
  4. Place on a baking sheet, cut side down, and roast until very tender, about 35 to 40 minutes.
  5. Remove and cool for 15 minutes.
  6. In a large bowl, scoop out eggplant flesh; mash well with a fork.
  7. Combine eggplant, remaining olive oil, garlic, tahini, cumin, lemon juice (about 2 tablespoons), salt and a pinch of cayenne to taste.
  8. Mash well until somewhat smooth but still retaining some of the eggplant's texture.
  9. Cool to room temperature; season to taste with additional lemon juice, salt, and cayenne.
  10. Garnish with parsley.
  11. Serve with pita bread.

Serves 6.

Approximate Nutrient Analysis per serving (not including salt to taste):
150 calories, 11 g fat, 1.5 g saturated fat, 0 mg cholesterol, 5 mg sodium, 12 g carbohydrate, 5 g fiber, 5 g sugar, 3 g protein


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