Diva Tasting: Baba Ghanoush X2 …

Baba Ghanoush X2 


  • 4 large Italian eggplants

  • 3 cloves crushed garlic minced

  • 2 teaspoons kosher salt, or more to taste

  • 1 lemon, juiced, or more to taste

  • 3 tablespoons tahini, or more to taste

  • 3 tablespoons extra-virgin olive oil

  • 2 tablespoons plain Greek yogurt

  • 1 pinch cayenne pepper, or to taste

  • 2 tablespoons chopped fresh Italian parsley


  1. Preheat an oven on high heat (400 Degrees)

  2. Cut eggplant in half and lightly oil all over.

  3. Place eggplants directly on parchment lined baking sheet. Cook until eggplants have collapsed and are very soft, 30 to 40 minutes. Transfer to a bowl and cover tightly with aluminum foil and allow to cool, about 15 minutes.

  4. When eggplants are cool enough to handle, scrape flesh into a colander placed over a bowl. Drain 5 or 10 minutes.

  5. Transfer eggplant to mixing bowl. Add crushed garlic and salt; mash until creamy but with a little texture, about 5 minutes. Whisk in lemon juice, tahini, olive oil, and cayenne pepper. Stir in yogurt.

  6. Cover bowl with plastic wrap and refrigerate until completely chilled, 3 or 4 hours. Taste to adjust seasonings. Stir in parsley. Serve with Pita Bread or Lavosh

Traditional Baba Ghanoush


  • 2 large eggplants

  • 3 tablespoons tahini sauce

  • 3 cloves garlic, minced

  • 1 lemon, juiced and zested

  • 1/2 teaspoon red pepper flakes (optional)

  • 1/2 Teaspoon Kosher Salt or more to taste

  • 3 tablespoons olive oil, or to taste

  • 1 pinch dried parsley flakes, for garnish


  1. Preheat oven to 400 degrees F (200 degrees C). Arrange oven racks so you have one low and one high in the oven.

  2. Cut a shallow slit along the side of the eggplant and place into a baking dish.

  3. Roast in preheated oven on the lower rack until the eggplant is completely shrunken and soft, about 40 minutes. Move dish to higher rack and continue baking until the skin is charred, about 5 minutes more. Let eggplant cool until cool enough to handle.

  4. Peel and discard skin from eggplant. Put eggplant into a bowl; add tahini, garlic, lemon juice and lemon zest, red pepper flakes, and salt. Stir until ingredients are evenly mixed. Drizzle olive oil over the baba ghanoush and garnish with parsley. Serve with Pita or Lavosh

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