The other day I bought a mini eggplant, figuring I would either roast or grill it. It was Chris who suggested making baba ganoush, a roasted eggplant dip often served like hummus with pita, falafel, tabbouleh and the like. Seeing how easy this was, I’m definitely going to make it again. All told, it took a little less than an hour.

I enjoyed some for lunch today on half a whole wheat pita with an easy salad of baby spinach, tomato, cucumber, roasted pepper, cannellini beans, olives, and feta.


  • Eggplant (mini, in this case, but for more, use a regular-sized one)
  • 2-3 Tablespoons tahini
  • 2 cloves garlic
  • 2 Tablespoons lemon juice
  • 1 Tablespoon olive oil
  • Salt and pepper to taste


  1. Preheat over to 400 degrees F. Poke eggplant with a fork a few times and place in pan or on sheet. Roast until outside starts to look wrinkly, or about 30 minutes. Will take longer for larger eggplants.
  2. Allow eggplant to cool. Peel off skin and cut into chunks.
  3. Place eggplant, tahini, lemon juice, and garlic in blender. Blend until smooth.
  4. Add olive oil and blend all together. Season with salt and pepper if desired.
  5. Allow to chill at least an hour before serving.

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