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The Best Baba Ghanoush
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The Best Baba Ghanoush

by Javaneh Hemmat

It's officially fall and roasted Brussel sprouts are a delicious and warm addition to salads. Make a big batch and serve as veggie dish to any meal, add to salads, and meal prep for busy days.


Appetizer Dip



Prep Time

20 min

Cook Time

45 min


  • 1 Eggplant
  • 1/2 Cup Extra Virgin Olive Oil
  • 1/2 Cup Tahini
  • 2 Cloves of garlic
  • 1 lemon
  • 2 Teaspoon Marrakech
  • Sea salt to taste
  • Parsley and paprika to garnish


  1. Preheat oven to 350F.
  2. With a fork, prick holes all over the eggplant.
  3. Drizzle some extra virgin olive oil and roast for 45 minutes.
  4. Let the eggplant cool completely before the blending process, then scoop the flesh out of the skin.
  5. Place the eggplant in a blender with tahini, garlic, lemon, Marrakech, extra virgin olive oil, and sea salt. Blend until smooth.
  6. Spread on a plate, drizzle some more extra virgin olive oil and garnish with parsley and paprika. Nourish your Soul!