Baba Ghanoush

ppetizers allow us to set a tone at a party. Consider them the opening act; one that gets the crowd ready for an amazing evening, without turning them off or overshadowing the main attraction. My baba ghanoush recipe, with its comforting texture and exotic Middle East flavors, creates a mood that lets your guest know what an incredible event they can expect.



These elegant Japanese eggplants beckoned me at the market, and I simply couldn't pass them by. Their deep, royal purple tones, curvy outline, and sleek skins make an alluring case for the deliciousness they hide within.

Baba Ghanoush
3 medium Japanese eggplants, washed
3 T tahini (a paste made from sesame seeds - like an unsweetened peanut butter)
1/4 C lemon juice (juice of one large lemon)
1 large clove garlic, diced
1/8 t ground cumin
1 1/2 T olive oil
Pinch of paprika



Preheat oven to 425 degrees F. Dock eggplant skin with fork or sharp knife and arrange on roasting pan. Bake 25-30 minutes. Allow eggplants to cool slightly, then slice in half lengthwise and scrape flesh and seeds out of the skin. Transfer pulp into food processor bowl and add tahini, lemon juice, garlic, and cumin. Pulse until smooth, slowly adding olive oil until incorporated. Garnish with paprika and serve with crackers, toasted pita, naan, olives, radishes, and/or crisps.