Baba Ghanoush

I'm currently having an abundant crop of eggplant this summer in my garden. I'm growing Japanese Eggplant, which is smaller than traditional eggplant, skinnier, and longer. It tastes just as great! This recipe is just like a hummus, just replacing the eggplant for the chickpeas. Its great with crackers and pita chips, on salads, or as a dip for veggies.

Baba Ghanoush

Baba Ghanoush

Makes 2 cups


Baba Ghanoush
  • 5-6 Japanese eggplant, grilled
  • 1 cup tahini
  • 2 garlic cloves
  • 2 lemons, juiced
  • 1/4 cup cilantro

  • Grill or Roast

    Grill or roast the eggplant whole until the skin is completely blackened and the eggplant is squishy when squeezed with a tongs. Set aside to cool.


    Once the eggplant is cool, peel the skin off and discard. (Its ok if some of the skin gets into the mix.) Add the inside of the eggplant to your Vitamix, food processor, or blender and the tahini, garlic, lemon juice and cilantro. Blend to a creamy consistency and serve!