A Word From The Cook

“Eggplant lovers light up when they taste this delicious Baba Ghanoush from Erin Coopey, author of The Kitchen Pantry Cookbook. It's a perfect complement to our Mediterranean Style Dinner Party Menu!



Makes about 2 cups


  • 2 Medium-sized Italian eggplants, about 1 1/2 lbs each
  • 3 to 4 Tbsp extra virgin olive oil, plus 1 tsp or so for garnish
  • Coarse sea salt or kosher salt
  • 1/2 Cup seeded and diced tomatoes
  • 2 Tbsp tahini (ground, hulled sesame seeds)
  • 2 Tbsp freshly squeeze lemon juice
  • 1 Tsp coarse sea salt or kosher salt
  • 1 Tsp garlic puree or 2 cloves of garlic minced
  • 1/2 Tsp ground cumin
  • 1 Tsp freshly minced parsley for garnish, optional
  1. Step 1 – Roast Eggplant
    1. Preheat oven to 400F.
    2. Slice the eggplants in half, lengthwise.
    3. Prick the skin with a fork.
    4. Brush the entire eggplant liberally with olive oil, and sprinkle the cut-side with salt.
    5. Place cut-side down on a baking sheet, and place baking sheet in the oven.
    6. Roast until the eggplant is soft, about 35 to 45 minutes. Remove the eggplant from the oven. Tent loosely with aluminum foil and allow to cool to room temperature.
  2. Step 2 – Purée Ingredients
    1. Scrape the seeds from the cooled eggplant. You don't have to remove all of them, just try to get most. (The seeds can be a little bitter.)
    2. Scrape the remaining eggplant pulp into a food processor.
    3. Pulse 2 or 3 times to pulverize.
    4. Add 1/4 cup tomatoes, tahini, lemon juice, salt, garlic, and cumin.
    5. Purée for 10 to 20 seconds to combine - the longer you process the smoother the dip.
  3. Step 3 – Garnish & Serve
    1. Scrape Baba Ghanoush into a serving bowl. Taste to see if you’d like to add additional salt. Top with the remaining tomatoes. Drizzle with 1 teaspoon olive oil and sprinkle with parsley.
    2. Serve with warm pita bread or our Homemade Pita Chips, tortilla chips, or cucumber slices. It's yummy at room temperature or chilled.
    3. Leftovers can be stored, covered, in the refrigerated for up to 5 days.
    4. Cook's Note: Baba Ghanoush can be lumpy or smooth, your choice. If you prefer a little more texture, you can mash the eggplant pulp by hand with a fork and simply stir in the other ingredients.