This was first made for the August 2016 show when Bob added some pickle cherry tomatoes, chopped, into his already slightly deviant example of the classic baba ghanoush. First his doesn’t always have tahini. Second he adds preserved (cured) lemons, and finally, walnuts and pickled tomatoes!!


  • 1 large globe eggplant, fresh, cut in half
  • 1/2 cup pickled cherry tomatoes, or other pickle
  • 2 teaspoons cured lemon, minced
  • 4 cloves garlic, pasted
  • as needed EVOO
  • 1/4 cup walnuts, toasted
  • 1/4 cup walnuts, toasted
  • 1/4 cup cilantro, chopped
  • 1/4 parsley, minced
  • as needed, salt, fresh ground coriander and pepper


Brush the eggplant with EVOO; roast cut side down at 475ºF until golden and eggplant separates from skin; scoop out the meat from the skin and chop the  finely; toss in the remaining ingredients and adjust seasonings; serve at room temperature. Refrigerate if not using immediately.

Find the pickled cherry tomatoes recipe here. Preserved lemon.


printable page