Baba Ghanouj Sandwich Spread

Serves: 24Hands-on: 15 minutesTotal: 1 hour 30 minutesDifficulty: Easy

Serves: 24


  • 3 cloves garlic, divided
  • 2 large eggplants
  • 2 Tbsp. sesame oil
  • 3 cloves garlic
  • 1 tsp. salt
  • 2 Tbsp. extra-virgin olive oil
  • 2 Tbsp. lemon juice
  • 1 tsp. ground cumin
  • ¼ cup tahini
  • ¼ tsp. ground black pepper


  • Preheat oven to 450°F.
  • Peel garlic. Chop one clove and quarter two cloves.
  • Peel the eggplant and cut into 1" cubes. Toss with sesame oil, chopped garlic, and salt. Spread in a single layer on a baking sheet, and roast until soft and lightly browned, about 15 minutes. Allow to cool slightly.
  • In a blender or food processor, blend the eggplant, olive oil, lemon juice, remaining garlic, cumin, tahini, and pepper. (It may be necessary to do more than one batch; if so, divide ingredients evenly, then combine all batches well.) Refrigerate for at least 1 hour.
  • After refrigeration, the spread can be brought to room temperature for serving. Stir if any separation has occurred.