Baba Ganoush


I simultaneously love and worry about making this food. Love because it’s a great food: healthy, delicious when warm and fresh, but a wonderful cool counterpart to fresh-baked bread. I worry about it because the main ingredient, eggplant, is a member of the nightshade family (as are tomatoes), and hence a possible low-grade toxin. I sometimes react to it (itchy mouth), so I’m never sure if I’ll react to this yummy dish or not.


  • One large eggplant
  • 1/4C te’chi’na (see recipe here)
  • 1 large or 2 medium lemons
  • 1T ground cumin


  1. Wash the eggplant and remove the green head leaves, then, with a fork pierce it repeatedly all over. Use a fork, if you want to be effective, or an awl if you like yelling ha-HAAAH repeatedly.
  2. Put eggplant on tin foil, then onto a baking sheet and place into an oven on the upper shelf on broil. You can put it directly on a gas flame on top of the burner, or in a BBQ grill.
  3. Burn, Eggplant, Burn! Let it go for about 20 minutes. The skin will blacken, it will smell burnt. Persevere. At 20 minutes flip it over (carefully: it’s HOT). Give it another 5 minutes. Then start checking the ends at 5-minute intervals for squishy softness.
  4. Remove from oven and let cool.
  5. Split eggplant open with a knife. With a spoon, scoop out all the meat, picking out any charred skin. Or any skin at all, for that matter.
  6. Toss into food processor, along with 1/8-1/4C tehina (depends on the size of the eggplant). Start with less and add more during the blending process.
  7. Add the lemon, first the juice, then the (seedless) meat.
  8. Fire up the food processor and add the cumin powder.
  9. Add more tehina until the baba ganoush is creamy, not stringy.

Serves: 3 people for appetizers


Prep time: 10 minutes.  Elapsed time: 45 minutes