Baba Ganoush

This smoky, garlicky roasted eggplant spread is similar to hummus, deleicious and a cinch to make. Serve it drizzled with buttery extra virgin olive oil and briny Kalamata olives.

Yield Serves 6


  • 1 large eggplant, cut into thick slices
  • 1/4 cup tahini, plus more as needed
  • 3 cloves garlic, minced
  • 1/4 cup fresh lemon juice, plus more as needed
  • 1 pinch ground cumin
  • salt, to taste
  • 1 T. extra virgin olive oil
  • 1 T. fresh flat-leaf parsley, chopped
  • 1/4 cup brine-cured black olives, such as kalamata

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Prepare a medium-hot fire in a grill. Brush the eggplant slices with EVOO and place on the grill rack 4 to 5 inches from the fire. Grill, turning frequently, until the flesh feels very soft. This step can be done in a grill pan on the stove, if preferred.

Remove eggplant slices from the grill, let cool slightly and peel off and discard the skin. Place the eggplant flesh in a bowl.

Using a fork, mash the eggplant to a paste. Add the tahini, the garlic, the lemon juice and the cumin and mix well. Season with salt, then taste and add more tahini and/or lemon juice, if needed.

Transfer the mixture to a serving bowl and spread with the back of a spoon to form a shallow well. Drizzle the olive oil over the top and sprinkle with the parsley. Place the olives around the sides.

Serve at room temperature.