Baba Ganoush Recipe

by Zehorit Heilicher, Tastemaker in Residence

See my story of Baba Ganoush 

6-8 servings



2 medium eggplants-pricked with a fork
1/2 Cup mayonnaise, (or tahini)
1 medium lemon, juiced
2 tsp. fresh minced garlic
1 Tbsp. ground cumin
1/2 Cup Parsley, minced fine
Salt and pepper


  1. Place eggplants directly on stovetop flame, rotating every few minutes, until eggplant is charred, cooked trough and juices are bubbling out. (About 15 minutes total or so). 
  2. Handle eggplant carefully as it will be very hot. Make an X cut at bottom of each eggplant and place in a bowl or sink upright, to drain bitter juices.
  3. Into a large mixing bowl, scrape the flesh of each eggplant, discarding the outer dark skin.
  4. Place the cooked eggplant plus the rest of the ingredients in a bowl of a food processor and pulse lightly to create a smooth and even mixture. Season the eggplant mixture with salt and pepper and taste. Cool in fridge.
  5. Serve as dip with crackers, pita and/or vegetables.
  6. Can be kept in refrigerator, covered for up to 4 days.