It makes us think of warmer times and climes, but baba ganoush is a wonderful appetizer to make with the bounty of eggplants around right now.

Baba Ganoush


  • 2 lbs eggplant (2 mid-sized eggplants)
  • 1/3 cup tahini
  • 3 cloves of garlic minced
  • 1/3 cup lemon juice
  • 1/2 tsp cumin powder
  • 1 tsp salt, more to taste
  • Olive oil, herbs and olives to serve


  • Pierce the eggplants with a fork and grill for approximately 15 minutes, turning regularly. They should be about 4-5 inches from the flame.
  • Allow to cool a little so you can handle them, then peel off the skin and chop the flesh. Mash it further with a fork.
  • Stir in the remaining ingredients adjusting the flavoring to taste.
  • Spread in the serving dish and make a slight indent to pour in about a tablespoon of olive oil.
  • Serve with flat bread or cracker