Cypriot Meze: Tahini & Eggplant with Tahini (“Baba Ghanouj”)

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 oven to 350 degrees Fahrenheit.

Place the eggplant on parchment paper and bake for one hour.

While the eggplant is baking, prepare the tahini sauce by mixing 1/3 cup of tahini with 1 clove of minced garlic in a bowl.

Squeeze half a lemon into the bowl and add 1 tablespoon of vinegar.

Add salt and cumin to the mixture and start mixing.

If the tahini sauce gets too thick, add warm water as needed, using about 3 tablespoons total to achieve the desired texture.

After baking, remove the eggplant from the oven and let it cool slightly before peeling.

Peel the eggplant, removing the top and using fingers or a knife to help peel off the skin.

Mash the eggplant in a bowl and add 2 tablespoons of tahini, mixing well.

Add another tablespoon of tahini if needed, along with 1 clove of minced garlic, salt, cumin, and the juice of half a lemon.

Mix until combined and transfer to a serving bowl.

Garnish with chopped parsley and drizzle with olive oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens