Baba Ganoush



  • 1 eggplant

  • 1/4 cup extra virgin olive oil

  • 2 tbsp tahini

  • 2 tbsp parsley, chopped

  • 2 tbsp lemon juice (~1 lemon)

  • 1/2 tsp sea salt (+ extra to sweat)

  • 1/2 tsp cumin


  1. Pre-heat oven to 425

  2. Cut the eggplant horizontally and sprinkle with some salt, leave it for 5 mins and wipe away with a paper towel (this is called sweating the eggplant and helps to remove some of the bitterness)

  3. Line a baking tray with tinfoil and drizzle olive oil on both sides of the eggplant, place eggplant flesh side down on the prepared pan and bake 40 mins

  4. Scoop out the flesh of the eggplant and add to a food processor or blender with remaining ingredients

  5. Place in the fridge for a couple of hours and enjoy!