Recipe courtesy of Alton Brown
Show: Good Eats
40 min
10 min
1 cup


  • 1 eggplant
  • 2 cloves garlic
  • 2 ounces fresh lemon juice
  • 2 tablespoons tahini
  • 1/2 bunch parsley, leaves only
  • Salt and pepper


Pierce some holes in the skin of the eggplant (to avoid explosion) and grill over medium-high heat turning every 7 minutes, until the skin is blackened and the body is nice and soft. Total time for grilling is about 30 minutes. If you do not have a grill you can roast your eggplant in a 375 degree F oven for about 30 minutes.

Remove eggplant from the grill and let cool.

Once the eggplant is cool enough to handle, peel away the skin and discard. Place the eggplant flesh in a colander and drain for 10 minutes. In a food processor, combine garlic, lemon juice, tahini and parsley and pulse to combine. Add the eggplant flesh. Season with salt and pepper and pulse to combine. Adjust the flavor with more Tahini or lemon juice if you prefer. If it's bitter, some sugar or honey will help. Research shows that the white variety of plant is sweeter in flavor.

This recipe has been updated and may differ from what was originally published or broadcast.

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:


Baba Ganoush

Recipe courtesy of Siba Mtongana

Baba Ghanoush

Recipe courtesy of Silvena Rowe

Cranberry Baba Cakes

Recipe courtesy of Tyler Florence

Baba with Rum

Recipe courtesy of Mario Batali

Baba au Rhum

Recipe courtesy of Le Louis XV Restaurant

Baba Ghanoush with Warm Pita

Recipe courtesy of Tyler Florence


So Much Pretty Food Here