BABA-GHANOUSH (Eggplant spread) 2


Authentic baba ghanoush begins by toasting eggplant until skin is black, either under a broiler or over a barbecue. Skin removed the inside should be creamy, and have a smokey flavor. For this one we do not take the eggplant that far and so the smokiness is less. If you want more, just go longer in the oven. So this is not Baba Ghanoush but rather Bob-a Ghanoush!


  • 1 large globe eggplant, cut in half

  • 8 cloves garlic
  • EVOO as needed
  • 1/4 cup cilantro, chopped
  • 2 tablespoons tahini paste, optional
  • 1-3 tablespoon lemon juice (add a little at a time till as desired)
  • 1/4 cup parsley, chopped
  • Season to taste with ground pepper and coriander and sea salt


Brush eggplant and garlic with EVOO and roast at 475 F until golden brown and eggplant separates easily from skin. Chop eggplant and garlic and toss in the remaining ingredients. Adjust seasonings. Hold in refrigerator for service or serve immediately at room temperature.


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