- Shari Rozansky - https://www.sharirozansky.com -

Alex’s Baba Ganoush


  • 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.