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I have a bad habit of buying produce and not using it before it goes bad. I always have the best intentions. Usually, when I buy it I am thinking about how amazing it will be when I make some great recipe that I saw on a blog or Pinterest.

A week later when I go to my fridge I end up throwing away at least ten pounds of fruit and vegetables. But no more I tell you! I hate wasting food and I hate wasting money.


If you can’t tell by the title then the produce that I needed to get on the stick with this week was Eggplant. I am not really sure why I bought them in the first place, but they were pretty and purple so into my basket they went.

I have eaten eggplant on several occasions but have never really had anything blow my mind. The texture is a little weird, and while I imagine that it just soaks the flavor of whatever you cook it with I have little patience when it comes to marinating, so that was out of the question.

Then I remembered an instance about four years ago when I would go to the deli at Native Sun and order a pound of baba ganoush and devour it in a day or two with some tabouli and pita. I was devastated when I went back two weeks later and they told me that they weren’t making it any longer.

How was I going to settle for hummus when I had already experienced it’s much tastier counterpart? I did however manage to “settle” for hummus and I didn’t complain because hummus is delicious. Also, I am sure that it would have just been rude to sit and tell it how it wasn’t as good as it’s cousin all the time.

This recipe is so simple you will wonder why you haven’t made this before. You will also be mad when it is all gone. I served (ate all by myself) mine with Ezekiel sprouted grain tortillas cut into wedges and baked, but if you can handle pita bread or chips then clearly those are not as boring.

Quick and Simple Baba Ganoush

Quick and Simple Baba Ganoush


  • 2 medium eggplants (about 2 pounds or 900 grams)
  • 1/4 cup (60 ml) tahini, see our homemade tahini recipe
  • 1/4 cup (60 ml) lemon juice
  • 2 to 3 garlic cloves, finely minced (see note)
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon kosher salt
  • 1 teaspoon olive oil, optional


  1. Adjust oven rack to the middle position and turn broiler on (high heat). Line a baking sheet with aluminum foil.
  2. Place eggplants onto the baking sheet and prick in several places using a fork. This will help the steam escape while the eggplants roast. Broil eggplants 2 minutes on all sides. The skin will darken a little and begin to smell a bit smokey
  3. Turn broiler off, but do not remove eggplants from the oven. Heat oven to 375 degrees F, and then roast eggplants until very soft; 25 to 30 minutes. Cool 10 to 15 minutes until easily handled.
  4. Meanwhile, combine tahini, lemon juice, garlic, cumin and the salt in a medium bowl. Set aside so the flavors meld.
  5. Split the roasted eggplants, drain excess liquid, scrape out the flesh and add to the tahini mixture. (Discard excess liquid and skins). Mash eggplant into tahini mixture with a fork until somewhat smooth with some texture remaining. Cool to room temperature and drizzle the top with olive oil. Store in an airtight container and refrigerate up to 5 days.

Baba Ganoush is a gluten free Paleo hummus replacement that you can serve for all of your gatherings. It is simple enough to whip up in minutes.