Baba Ganoush


  • 1 roasted globe eggplant (or 4 ichiban eggplant)
  • 1 tablespoon tahini
  • 1 tablespoon lemon juice
  • 1 clove garlic
  • 1/4 teaspoon salt
  • 2 tablespoons olive oil


  1. Preheat oven to 400 degrees F. Lightly grease a baking sheet.

  2. Place eggplant on baking sheet, and poke holes in the skin with a fork. Roast eggplant for 30 to 40 minutes, turning occasionally. Remove from oven and let cool.

  3. Cut eggplant into a few large pieces and place into food processor. Add the tahini, lemon juice, garlic, salt and olive oil. Blend until smooth.

Serves 6
Makes about 1 1/2 cups