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Smoky Baba Ganoush

This take on a classic baba ganoush is a little smoky and comes together in under 30 minutes - making it perfect for a quick snack or prepping before guests arrive. Make sure to char the eggplant until completely blackened and flesh is soft, to ensure a smooth consistency.



makes 2 cups

2-3 medium eggplants

3 tablespoons olive oil

Juice + zest of two lemons

1/3 cup tahini

1/2 teaspoon cumin

1/2 teaspoon smoked paprika


Herby topping

2 tablespoons chopped herbs (parsley, mint, fresh oregano)

1/4 teaspoon cumin seeds

Pinch of smoked paprika

Drizzle of olive oil

Flaky sea salt

Heat oven to broil. Arrange eggplants on a baking sheet and rub 1 tablespoon of olive oil on each eggplant. Prick eggplants with a fork all over and place in oven, about two inches below the flame. Char for about 10-12 minutes, turning frequently, with tongs, until eggplants are blackened and soft inside.

Allow eggplants to cool until ready to handle and cut lengthwise. Scoop out the flesh and add to a high powered blender (Vitamix works great) or a food processor.

Add remaining olive oil, juice + zest of lemons, tahini, cumin, smoked paprika and a pinch of salt to blender. Blend on low (or pulse if using a food processor) until mixture is combined and creamy. For a creamier result, blend on high and add a tablespoon of water (or lemon juice). Transfer baba ganoush to serving bowl.

Top with chopped herbs, a sprinkle of cumin seeds, smoked paprika, drizzle of olive oil + flaky sea salt.

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