Baba Ganoush

Difficulty: Easy

Dip in to the delicious nutty and savory flavors of this Baba Ganoush from @foodierenee.




  1. Preheat the oven to 450F. Line a large, rimmed baking sheet with parchment paper and drizzle with some olive oil
  2. Halve the eggplants lengthwise, and place them in the prepared pan with the halved sides down. Roast the eggplant for 30-40 minutes, or until it is soft
  3. Cool for 10 minutes and scoop out the flesh with a large spoon, leaving the skin behind. Place the flesh in a strainer over a bowl and gently stir the eggplant to release some more moisture
  4. Place the eggplant flesh, tahini, lemon juice, olive oil, garlic, and salt in a food processor and pulse until smooth. Stir in the parsley, salt and cumin
  5. Transfer the Baba Ganoush to a serving bowl and lightly drizzle olive oil on top. Sprinkle with paprika and serve

In This Recipe

Organic Fine Tahini

#70174 | 10.93 OZ

Extra Virgin Olive Oil

#70628 | 16.9 FL.OZ.