Plate with baba ganouj with garnish of parsley and a stick of carrot

I really love this twist on the traditional recipe. Baba ganouj, meet olive tapenade. Olive tapenade, meet baba ganouj. Match made in the food processor.


1 medium eggplant
2 medium cloves garlic
1/4 cup fresh lemon or lime juice
1/4 cup sesame tahini
1/4 tsp sea salt
1/8 cup olive oil
1/4 tsp cumin

1/8 tsp ground black or mixed color pepper

Optional: 1/4 cup pitted ripe black and/or kalamata olives, parsley leaves for decoration


Preheat oven to 400F. Cut the eggplant in half, lengthwise. Roast the eggplant face down on a baking sheet for 45 mins.
Place garlic, olive oil, tahini, lemon juice, and spices into food processor and blend. Add eggplant and purée to a paste. Then add olives. Continue to blend until desired consistency. Could be left a bit chunky if more texture is desired.
Drizzle olive oil on top. Decorate with parsley leaves. Dip away!
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