Baba Ganoush

  • Level: Intermediate
  • Total: 50 min
  • Active: 30 min
  • Yield: 4 servings
Share This Recipe


2 large eggplants, about 400 grams/14 ounces each

2 tablespoons sesame oil

2 tablespoons tahini

Juice of 1 lemon

1/2 teaspoon ground cumin

Pinch smoked sea salt

1 clove garlic, crushed

Cayenne pepper, for sprinkling

2 tablespoons olive oil, for drizzling


  1. Push a metal skewer though each eggplant and grill on the stovetop until charred¿this should take about 5 minutes
  2. Poke the eggplants all over with a knife, not a fork, to prevent them from bursting.
  3. Place on a microwave-safe plate and microwave for 5 minutes, or until soft. (Alternatively, cook in a 350-degree oven for 35 minutes.)
  4. Once cooked, transfer to a resealable plastic bag and set aside until cool enough to handle. Peel off the skin and cut the eggplants in half lengthwise. Holding the upper end of each half, use a teaspoon to scrape down and remove the seeds.
  5. In a food processor, combine the eggplant flesh with the sesame oil, tahini, lemon juice, cumin, smoked salt and garlic. Process to a smooth paste.
  6. Transfer to a serving dish. Sprinkle with cayenne and drizzle with olive oil just before serving.