Baba Ghanoush

May 26, 2017


  • 1 large eggplant
  • 2 teaspoons olive oil
  • 2 tablespoons lemon juice
  • 3 cloves garlic, minced
  • 1 teaspoon onion powder
  • 1/4 teaspoon cumin
  • 1 teaspoon fresh parsley, chopped


  1. Slice eggplant in half and place cut-side down on a foil-lined baking sheet; prick all over with a fork and roast in a pre-heated 350-degree oven for 20 minutes or until soft.
  2. Once the eggplant is cool enough to handle, scoop out inside of eggplant and discard skin
  3. Combine eggplant and remaining ingredients in a blender and blend until smooth.