Oven Roasted Baba Ganoush



1 eggplant (approximately 1 lb)
4 cloves garlic, minced
1/4 cup tahini – or to taste
salt and pepper to taste
3 T lemon juice – or to taste
1 T olive oil
Pinch of cayenne
Pinch of ground sumac or smoky paprika
1 T olive oil
2 T parsley, chopped

Spoon Mage™ Notes:

Use one large or two small eggplants, whichever it takes to reach approximately 1 pound.


Preheat oven to 400°F

Poke a few holes in the eggplant with a fork, place in a baking pan sprayed with a non-stick spray, and roast for about one hour or until the outside is charred and the inside is softened.04ecab81dcd69c97b39f6944e970f5de_zs9m

The eggplant will turn on a gorgeous copper color and the skin will become rather papery.

Allow the eggplants to cool before proceeding.

Cut the eggplant in half and scoop and discard the visible seeds.

Scoop the softened flesh into a fine mesh strainer, discarding any more seed clusters as you find them.

Place the strainer filled with roasted eggplant over a bowl or sink until the eggplant releases its waters, about 10 minutes.

Add the eggplant to a bowl for immersion blending or add ingredients to a blender.

Add garlic, tahini, salt and pepper to taste, and lemon juice to the eggplant.

Blend a few seconds.

Drizzle slowly to blend in 1 T olive oil.

Cover tightly and refrigerate for 3 hours.

Spoon the Baba Ganoush onto a serving plate. Surround with chopped parsley and drizzle with a little more olive oil.

Sprinkle with cayenne and a pinch of ground sumac or smoky paprika.

Enjoy with warmed pita or flat bread.

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