Baba Ghanoush

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  • 2 small-to-medium eggplants
  • 2 garlic cloves, peeled and chopped
  • 2 tablespoons lemon juice
  • ¼ cup tahini
  • 1 tablespoon olive oil, plus more for brushing the eggplant
  • 2 tablespoons chopped fresh parsley or cilantro
  • Snipped, fresh basil (optional)
  • ¾ teaspoon salt
  • ¼ teaspoon ground cumin


  1. Preheat the oven to 450 degrees.
  2. Halve the eggplants lengthwise and brush (or spray) the cut sides lightly with oil. Place them in a baking pan or sheet with the halved sides down.
  3. Roast the eggplant until the interior is very tender and the skin is collapsing, about 35 minutes. Set the eggplant aside to cool. Once cool, flip the eggplants and scoop out the flesh with a large spoon, discarding the skin and leaving the cooking liquid behind.
  4. Place the cooked eggplant and remaining ingredients into a food processor and run until blended.
  5. Garnish with extra parsley or snipped basil, if desired.
  6. Transfer the baba ghanoush to a serving bowl and serve with accompaniments of your choice, maybe including celery, rice crackers or crostini. (Di Bruno Bros. crostini sold in the Weaver’s Orchard Farm Market work perfectly with this recipe.) Pita wedges, pita chips, carrot sticks, bell pepper strips and cucumber slices are all delicious too!