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Babaganoush is a popular Middle Eastern eggplant starter. Its main ingredients are roasted eggplant, olive oil, tahini and lemon juice.

Inactive prep time: 45 minutes (to roast & drain eggplant)
Prep time: 5 to 8 minutes (mixing ingredients in food processor)
Makes: 2-2-1/2 cups

Ingredients:

2 medium eggplants
2 garlic cloves, crushed
Juice of 1 lemon or lime
3 tablespoons tahini (sesame seed paste)
4 tablespoons extra virgin olive oil
3/4 teaspoon salt
Dash dried, crushed chili peppers (optional)
2 fresh mint or parsley sprigs (for garnish)

Directions for Roasting Eggplant:

1. Wash and dry the eggplants.

2. Using a fork, make a few holes around the eggplant; set aside.

3. Place eggplant on a baking sheet lined with aluminum foil.

4. Set baking sheet with eggplant on an oven rack positioned 6 inches away from top of oven.

5. Set oven to “broil” – the top heating element will turn red.

6. Broil eggplant for about 8 to 9 minutes.

7. After 8 to 9 minutes, turn eggplant around so that raw side faces up; repeat broiling instructions.

8. Remove baking sheet with eggplant from oven and set aside to cool to warm or room temperature.

Directions for Babaganoush:

1. When eggplant is cool enough to touch, carefully peel skin off each eggplant; cut and discard stem at top.

2. Place peeled eggplants in a wire mesh colander set over a bowl; allow eggplant to drain for about 30 minutes.

3. When eggplant has been drained, transfer it to a food processor.

4. Add remaining ingredients, except for mint or parsley sprigs.

5. Pulse-blend the mixture until smooth and slightly lumpy.

6. Taste the babaganoush; adjust lemon/lime, salt & crushed pepper levels.

7. Set babaganoush in a 2 to 3-cup glass or porcelain serving bowl.

8. Refrigerate babaganoush or serve immediately with mint or parsley garnish, cucumber and/or carrot sticks, pita bread and/or tortilla chips.
Text & Photograph ©2026 Nancy DeLucia Real