Baba Ghanouj

Makes 2 cups

Photograph by Conway Photography ©

  • 2 firm and narrow eggplants

  • 3-4 tablespoons tahini

  • 1 teaspoon sea salt

  • 1 garlic clove, minced

  • 5 tablespoons of freshly squeezed lemon juice

  • Handful of pomegranate seeds

  • Minced fresh parsley leaves

  • Oleavanti Ehden Grove (Limited Edition - Fall 2017)

  1. Preheat a grill, a gas burner, or the broiler on high.

  2. Poke the eggplants all over with a fork to prevent skin from bursting.

  3. Char the eggplants on all sides for about 25 minutes.

  4. If using the broiler, place the eggplants on a parchment-lined baking sheet a few inches from the heat source.

  5. Turn them over halfway through cooking (using tongs) to char them evenly.

  6. When the skin is blistered, darkened and the eggplants are uniformly soft when pressed with tongs, remove them from the heat.

  7. After cooling, trim the top and bottom off each eggplant, peel the skin off with your fingers.

  8. Slit the eggplant lengthwise, pull out the lines of the seeds and discard them.

  9. Let the pulp drain in a colander over a bowl or in the sink for 5 minutes.

  10. Chop or mash the remaining eggplant in a medium bowl.

  11. Add the tahini, sale, garlic and lemon juice.

  12. Spoon baba ghanouj onto a plate.

  13. Make some swirls in the baba ghanouj with the back of the spoon and pour Oleavanti's Ehden Grove (limited edition) indulgently!

  14. Sprinkle parsley and pomegranate seeds and serve with pita bread.

Photograph by Conway Photography ©

©2019 BY OLEAVANTI. All rights reserved.

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