I’m sad to say that summer has come to a close. I decided to try something new with the last of our homegrown eggplants. I LOVE middle eastern cuisine but there aren’t any middle eastern restaurants in our neighborhood. Therefore, I’m learning how to cook it myself! Babaganoush seemed like an easy starting point.


1 whole eggplant (1 lb+)

3 cloves garlic

1/4 cup tahini

1 lemon, juiced

1/2 tsp salt

3 Tbsp olive oil

3 tbsp parsley, chopped


You want to use the big eggplants (not the Japanese ones) as seen here:

This butt-shaped eggplant amused me so much that I had to take a picture of it.

Cut the top off the eggplant.  Make several slits in the eggplant so it doesn’t explode. Roast it in a 425 deg oven for 30-40 minutes. Let it cool enough for safe handling.  Peel off the skin and squeeze out excess water.

Put the flesh in a food processor/blender and add the rest of the ingredients. Blend until well combined.  You can make chunky or smooth, depending on your preference.

Garnish with parsley and enjoy with your favorite pita, chips, or veggies!



About hmmfood

I am an aspiring nurse who funds my love for food by working a serving job. I love eating, trying new recipes, and watching other enjoy my creations!
This entry was posted in Healthy, High Fiber, Middle Eastern Cuisine, Summer, Uncategorized, vegan, vegetarian and tagged , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s