Alex’s Baba Ganoush

A Few Words…

Do you like eggplant?

Friday nights are family nights and everyone is always here for supper (if they aren’t working!) One Friday night Tamara’s boyfriend Alex was busy, but he sent a container of eggplant that he just made.

Not that the eggplant replaced Alex, but it was absolutely delicious! It was so filling and had a nice smokey flavor to it. I told him that I had to share his recipe. You can use your own discretion regarding taste – not everyone likes alot of garlic or lemon, so adjust the seasonings as you see fit.

This is delicious as part of your meal with a salad or as an appetizer served with crackers, homemade baked pita chips or veggies!! Although we ate it on the same day it was made, the baba ganoush tasted even better the next day when the flavors intensified and had a chance to blend.

I’d love to hear what you put in your baba ganoush!
Please share in the comments below🙂

Alex's Baba Ganoush

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  • 2 eggplants
  • 2 lemons, freshly squeezed
  • 2-3 tbs. tahini
  • 2 garlic cloves, minced
  • 2 tbs. finely chopped green onion
  • 1 tsp. cumin
  • Kosher salt, to taste
  • Handful of chopped parsley
  • 1-2 tbs. olive oil, for serving

You can cook the eggplants 2 ways:
1. Heat up the bbq grill and place the eggplants directly on the grill. Turn occasionally until the eggplant is charred and tender - about 45 minutes to an hour.
2. Place the oven rack in the center of the oven and preheat the broiler to high. Pierce the eggplants with a fork and place on a foil or parchment lined cookie sheet. Broil the eggplants on the middle rack, turning occasionally, until charred on all sides and completely tender, about 1 hour.

Which ever method you use, let the eggplants cool before cutting them.

Combine the lemon juice, tahini, minced garlic, chopped onion, cumin and salt together in a small bowl and set aside.

Cut the eggplants in half, scoop out the eggplant and place in a large mixing bowl. Mash with a fork until chunky and then add in the tahini mixture and mix well. Cool completely before adding in the parsley.

Transfer to a serving bowl and drizzle with some olive oil right before ready to serve. Best eaten at room temperature.