Roasted Eggplant (baba ganoush)

  • Sep, 14 , 22
  • Shuli Madmone




2 medium - large eggplants
2 Tbsp. tahini sauce (light color)
2 garlic cloves (minced)
1 Tbsp. fresh lemon juice
1 Tbsp. olive oil
1 Tbsp. pure Za’atar herb
salt & pepper to taste


Eggplant, along with tomatoes, peppers, potatoes and sweet potatoes belong to the family of nightshade, and are technically fruit. But, to most people, they are referred to as veggies. This beautiful, dark-purple fruit is called an aubergine in most countries on the European continent sounds more elegant than calling it an eggplant. I like the smoothness of the skin, and enjoy preparing various dishes using these purple beauties. Although there are a large variety of eggplants to choose from, I generally look for medium to large size, dark purple ones that are firm, because they are fresher and have more flavor.


Basically, the eggplant has practically no calories (about 20 calories in a cup of raw fruit), mostly because of its high water content. Just try cutting and thin slice and then pressing down on it -- you'll see how the bulk reduces down to a thin slice. You can create so many tasty and exciting dishes just by using simple recipes.


Preheat the oven on broil. Place the eggplants on a flat pan 3-4 below heating element and roast for 15 minutes on each side (must rotate the eggplants).


When ready, scoop out the inside of the eggplants only (no skin)


Place in a small size bowl and add the following: Tahini sauce, garlic, lemon juice, salt and pepper, and olive oil. Mix well and adjust seasoning if needed.


Drizzle olive oil and season with Za’atar herb.


This is a great side dish to serve with your favorite toasted bread or crackers.