Quick And Easy Baba Ganoush Recipe


  • 1 eggplant
  • 2 ts Kosher salt
  • 1/3 cup olive oil
  • 1 ts cumin
  • 1 knob ginger, grated
  • 3 tb organic tahini
  • 1 lemon, juiced
  • 3 sprig cilantro, chopped
  • 2 clove garlic, crushed
  • S+P to taste


  1. Cut the eggplant lengthwise, poke holes with a fork, then sprinkle salt all over the flesh.
  2. Let stand for 15 minutes, then pat dry.
  3. Roast in the oven flesh side down on a greased pan for 30-35 minutes.
  4. Scoop the guts out into a mixing bowl, add cumin and garlic.
  5. Mix vigorously with a fork. (You can also add all the ingredients into a food processor.)
  6. Add all the other items, then season to taste with S+P.
  7. Serve with chopped vegetables and pita bread.

Yield: 2 cups

Shelf Life: 5 days

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