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For The Love Of Eggplant: Baba Ghanoush

The longer Baba Ghanoush sits, the better it gets. I love to dip whole wheat pita and cucumber slices in it.

This Baba Ghanoush is garnished with fresh greens and olive oil. Add the crushed pistachios before serving.

Baba Ghanoush is roasted (or sometimes grilled) eggplant mixed with spices and tahini or sesame paste. It is a Lebanese dish that is traditionally served as an appetizer or a salad. To make it more of a meal, try adding diced onion and tomato to the puree.

I made this dish for a football get together and although it wasn’t the prettiest dish there, it certainly was the tastiest. I sprinkled crushed pistachios on top for a texture change, and although that isn’t totally “authentic,” pistachios are native to the same area as Baba Ghanoush.

Baba Ghanoush


  • 1 large eggplant, baked then peeled
  • 1/2 cup lemon juice
  • 3 cloves galirc, baked with the eggplant then peeled
  • 1/2 teaspoon salt
  • 1/2 cup tahini
  • 1 teaspoon ground cumin
  • olive oil, drizzled on top
  • handful crushed pistachios

Cooking Directions

  1. Preheat the oven to 400 degrees. Prick the eggplant and roast it, along with the garlic, for 45-60 minutes, depending on the size of the eggplant.
  2. Peel the eggplant and garlic and put it in a blender with the lemon juice, tahini paste, cumin and salt.
  3. Scoop into a bowl and top with olive oil and pistachios. Serve immediately. (Or, if you are making this ahead of time, wait to top with olive oil and pistachios until serving.)

More: Check out my previous post using eggplant, For The Love Of Eggplant: Lasagna.

Sara Conrad

Sara is an eternal student. Currently studying Tibetan Culture at Indiana University, she loves to cook with fresh, organic, vegetarian ingredients – but also has never turned down fake mashed potatoes in a buffet line.

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