Blog | June 22, 2023

The perfect summer recipe: Eggplant Baba Ganoush

Serves 6 people


– 2 Italian eggplants or local small globe eggplants

– ¼ cup tahini paste (we used Soom tahini)

– 1 lemon, (juice and zest)

– 1 garlic clove, minced

– ½ tsp cumin powder.

– ½ tsp coriander powder.

–  Kosher salt and black pepper

– 1 tsp sumac

–  ¾ tsp za’atar spice mix.

–  extra virgin olive oil

– Toasted sunflower seeds for garnish


Grill the eggplant. Place the eggplant directly over the flame, using a pair of tongs, turn the eggplant every 5 minutes or so until it is tender, and skin is charred on all sides. If you don’t have a charcoal grill, you can also roast the eggplant in the oven.

Remove the eggplant from the heat and transfer it to a bowl. Allow it to sit until fully cooled.

Once the eggplant is cool enough, peel the charred crispy skin off. Discard the skin and the stem.

Transfer the eggplant to a bowl. Use a fork to break it down into smaller pieces. Add the tahini paste, garlic, lemon juice, lemon zest, salt, pepper, sumac, cumin, and coriander powder. Mix gently with a fork or a spoon until well combined. 

Cover the baba ganoush and chill in the fridge for 30 minutes min. 

To serve, transfer the baba ganoush to a bowl. Top with a good drizzle of extra virgin olive oil and toasted sunflower seeds. Serve with pita bread and some crudites.