Baba Ghanoush aka roasted eggplant spread…

You are going to see quite a few eggplant recipes over the next few weeks. This is a nice change of pace and taste like hummus.

You can also use one large eggplant instead of two small ones.

Two small eggplants or one very large one


2 cloves of garlic

1/4 cup of tahini

Juice of one lemon


1/2 teaspoon of cumin

Small handful of parsley

Paprika or crushed pepper mix (it’s a mix my Aunt made up)

Quarter eggplant rub with a little evoo and roast cut side down at 425 for 35 minutes add 5 if larger.

Let eggplant cool then scoop out of skin with a large spoon and place in a mesh strainer inside a larger bowl.

Stir eggplant with a spoon a few times and let sit in a bowl so eggplant can release moisture.

Place eggplant in a food processor and add tahini, lemon juice, garlic, S&P, cumin, parsley and drizzle in two tablespoons of evoo and purée.

Top with paprika.

Serve with pita chips or vegetables of your choice. Enjoy!

Published by Lem0815

Mother of two and wife to my junior high sweetheart. I believe the key to life is balance and the key to healthy eating is to not restrict and incorporate fruits and vegetables into every meal.

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