Baba Ghanoush with Fresh Cilantro and Mint

There seem to be as many ways to spell this Middle Eastern roasted eggplant puree as there are ways to prepare it. Spelled baba ghanoush, or baba ganouj or baba gannoujh, most recipes include tahini (sesame seed paste), garlic, lemon juice, olive oil and parsley. I have changed the lemon juice to lemon zest for more intensity and substituted cilantro for the parsley but otherwise it’s fairly true to its roots. You can also try adding a few chopped fresh tomatoes.

Serve with pita triangles, pita chips and/or crudite.

Baba Ghanoush with Fresh Cilantro and Mint
Prep time: 
Total time: 
Serves: 2 cups
  • 1 large eggplant, pricked with tines of a fork
  • 1-2 garlic cloves, minced
  • 3 tablespoons tahini
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons fresh lemon zest
  • ¼ cup finely chopped scallions
  • ¼ cup finely chopped fresh cilantro leaves, plus additional for garnish
  • ¼ cup finely chopped fresh mint leaves
  • kosher salt
  • cayenne (optional)
  • Pomegranate seeds (optional) for garnish
  • Toasted pistachios (optional) for garnish
  1. Preheat the oven to 425 degrees.
  2. To roast the eggplant: Place it in the oven and roast, turning occasionally, until it is very soft, about 45 minutes. Set aside to cool and when it is cool enough to handle, scoop out the flesh and transfer to a colander to drain. Press out and discard any liquid.
  3. Place the eggplant, garlic and tahini in a food processor fitted with a steel blade and pulse until combined. Transfer to a bowl, add the remaining ingredients and mix well. Cover and refrigerate at least 1 hour and up to overnight. Serve garnished with cilantro and mint leaves.