Easy Babaganoush

Easy Babaganoush



2 medium eggplants

¼ cup tahini

Juice of two lemons

2-3 garlic cloves, minced

¼ teaspoon cumin

¼ teaspoon salt

2 tablespoons chopped fresh parsley

1 teaspoon olive oil




  1. Line a baking sheet with aluminum foil. Place eggplants on the sheet with pierce several times with a knife all around the eggplant. Turn broiler on high and broil eggplants 2 minutes on each side.
  2. Turn the broiler off and turn the oven on to 375 degrees. Roast eggplants until very soft, about 25-30 minutes or until the skin shrivels up and begins to cave in.
  3. While the eggplants are roasting, combine, tahini, lemon juice, garlic, cumin, and salt in a medium bowl.
  4. When the eggplants are cool enough to handle, split them open and scoop out the flesh. Remove any excess liquid and add to tahini mixture.
  5. Combine eggplant and tahini mixture and mash with a fork until desired consistency.
  6. Place in a serving bowl and drizzle olive oil and finish with fresh parsley over the top.


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