Smokey Baba Ghanouj

Truth be told… I don’t like eggplant.

Unless it’s battered, fried, and smothered in tomato sauce and mozzarella cheese, you can keep it on the vine.

But, there is ONE other way that I do like eggplant – and, that’s as Baba Ghanouj.

Also called Baba Ghanoush.

It’s a classic middle eastern dish that is totally delish!

It’s smokey, garlicky, creamy… yummy!

I’m a big FAN of eating eggplant this way.

So, when my local CSA gives me a bucket of eggplant, I use it in this simple dish.

I hope you enjoy it as much as I do.

Smokey Baba Ghanouj
Prep time
Cook time
Total time
Recipe type: holistic health coach recipes
Cuisine: food is medicine
Serves: 6 servings
  • 2 large eggplants
  • olive oil
  • 3 tbsp. organic sesame tahini
  • Juice of 1 lemon
  • 1 garlic clove, peeled and diced
  • ⅛ tsp. sea salt
  • ½ tsp. ground black pepper
  • Dash of cayenne pepper
  • Dash of smoked paprika
  1. Preheat oven to 400.
  2. Lightly coat eggplant with olive oil.
  3. Place eggplant into a baking dish with the cut side down.
  4. Cook 35-40 minutes or until eggplant is soft and shriveled.
  5. Scrape eggplant meat out of it's skin
  6. Pulse in a food processor with sesame tahini, lemon juice, garlic, sea salt, black pepper and a dash of cayenne and paprika.