How To Make Baba Ghanoush

tahini

🥗Healthier: sunflower seed butter

💰Cheaper: peanut butter

Sunflower seed butter is nut-free and offers similar creaminess.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is heart-healthy while vegetable oil is more budget-friendly.

garlic

🥗Healthier: garlic powder

💰Cheaper: onion powder

Garlic powder provides flavor without fresh garlic's strong bite.

lemon juice

🥗Healthier: lime juice

💰Cheaper: vinegar

Lime juice adds acidity while vinegar is often less expensive.

Preheat the grill to high heat.

Place 3 eggplants directly on the grill.

Grill the eggplants until they are soft and cooked through, about 30 minutes.

Check the eggplants by squeezing them with tongs; they should be squashed and soft.

Remove the eggplants from the grill and place them in a bowl to cool for about 15 minutes.

Wear gloves to peel the skin off the eggplants, pinching at the skin to break it apart without pulling out the flesh.

Chop the eggplant flesh using a knife until it reaches a smooth, pasty consistency, about 5 minutes.

In a large bowl, combine the chopped eggplant, 3 crushed garlic cloves, a pinch of salt, cracked pepper, 2 tbsp lemon juice, and 1 tsp ground cumin.

Add 2 tbsp of olive oil and 1/4 cup of tahini to the mixture.

Whisk everything together for about a minute until well combined.

Garnish with a drizzle of olive oil and a sprig of parsley before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens