Jon Emanuel, Executive Chef (2005-2016)
Baba ghanoush is widely eaten throughout the Mediterranean region. It’s similar to hummus, but instead of garbanzo beans, eggplant is the base. Like hummus, baba ghanoush is great with pita, but can be dipped with just about anything else that you deem dip-worthy. Feel free to add more garlic if you like—I like my baba ghanoush with a real garlicky bite! We often get eggplant for this recipe from our amazing community gardening partners.
- 1 large eggplant
- 3 T tahini
- 2 garlic cloves
- 1 T lemon juice
- Water as needed
- 3 T extra virgin olive oil
- Salt and pepper to taste
- Sumac powder for garnish (optional)
- Preheat the oven to 350 degrees.
- Pierce the eggplant with a fork and place on a cookie sheet. Place in the oven and cook until deflated, about 25 minutes. Allow to cool.
- When cool, cut the eggplant in half and scoop out the flesh from the skin into the bowl of a food processor.
- Add the tahini, garlic, and lemon juice to the eggplant pulp and process until pureed and well mixed. If needed, add some water to aid in the mixing.
- While the food processor is running, slowly add the olive oil in a steady stream.
- Taste and season with salt and pepper. Place into a serving dish and sprinkle with sumac. Serve with pita, tortilla chips, veggies or whatever, and enjoy!