Baba Ganoush

Recipe adapted from


                    1. Preheat oven to broil and position a rack at the top of the oven.
                    2. Peel your eggplant and slice into 1/4 inch rounds.
                    3. Place onto lined baking sheet, drizzle with Curry EVOO and sprinkle of sea salt and pepper. 
                    4. Roast for 5-10 minutes, turning once or twice, until the eggplant is softened and golden brown. Remove from pan, stack and wrap the rounds in foil to lock in moisture – wait 5 minutes.
                    5. Add eggplant flesh to food processor (or blender). Add lemon juice, tahini, garlic, drizzle of EVOO, smoked paprika, a pinch of sea salt and pepper. Optional: add a drizzle of White Balsamic. Mix until desired texture (we added water to make it extra smooth).
                    6. Serve with an extra sprinkle of smoked paprika and drizzle of EVOO. Enjoy with chips, warm pita or fresh vegetables!

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