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Smoky Baba Ganoush

Yields 1 cup


2 eggplants (about 1 pound)

1 teaspoon olive oil

1/4 teaspoon kosher salt

2 cloves garlic, minced

juice of 1/2 lemon 

scant 1/2 teaspoon smoked paprika

1/4 teaspoon ground cumin

1/4 teaspoon sea salt

1 tablespoon tahini paste

Preheat oven to 400 degrees and line a baking sheet with parchment paper. 

Cut the eggplant in half lengthwise. Score the skin of each half with a knife, making crossmarks along the length of the eggplant. 


Place the eggplant skin side up on the baking sheet.  Drizzle with olive oil and kosher salt. Roast for 45 minutes. When the eggplants are done, remove from oven and set aside to cool. Then scoop out the flesh into a bowl, discarding the skins. 

Add the eggplant, garlic, lemon, paprika, cumin, salt, and tahini to a food processor and blend until smooth. Taste for salt and lemon. 

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