Baba Ganoush – Roasted eggplant puree

[recipe title=”Baba Ganouj – Roasted eggplant puree“ servings=“6-8“]

Submitted by Mary Gospe

Based on the Moosewood recipe


  • 1 medium Italian eggplant
  • 2-3 cloves garlic, peeled
  • 1/4 cup fresh squeezed lemon juice
  • 1/4 cup tahini
  • 1 teaspoon smoked paprika
  • Salt, pepper, and cayenne to taste
  • Handful of Italian flat-leafed parsley, chopped.
  • EVOO


Preheat the oven to 425 degrees

  • Line a cookie sheet with parchment or a silicone sheet
  • Wash the eggplant and rub with EVOO. Place on cookie sheet and roast for around 20-30 minutes, until it collapses when pierced with a fork.
  • Let the eggplant cool and remove the skin and ends.
  • Place the eggplant, garlic, tahini, lemon juice and spices in a food processor. Puree until smooth and creamy, scraping down the sides of the container a couple of times.
  • Scoop into a serving bowl and top with chopped  parsley.

Serve with sliced pita bread, crackers or carrots.