Middle Eastern Baba Ghanouj

Toast whole cumin seeds in a dry pan until they give off a slight smoke and brown slightly, about 2 minutes over medium heat. Pulverize them in a coffee grinder. If you are using powdered cumin, just give it a quick toast in a dry pan until it becomes highly fragrant, about 1 minute.

Serves: 4Hands-on: 10 minutesTotal: 1 hour 20 minutesDifficulty: Easy

Serves: 4


  • 2 cloves garlic
  • 1 medium eggplant, halved
  • 1 Tbsp. tahini
  • 1 1⁄2 tsp. salt
  • 1⁄4 tsp. ground black pepper
  • 3 tsp. toasted cumin powder
  • 3 Tbsp. lemon juice
  • 1⁄4 cup plus 1 tsp. extra-virgin olive oil, divided
  • 1 tsp. paprika
  • 1 tsp. chopped parsley


  • Preheat oven to 400°F.
  • Place eggplant halves on a baking sheet and roast 1 hour until soft. Cool 10 minutes, then scoop pulp into a bowl.
  • In a food processor, chop the garlic until it sticks to the walls of the processor bowl. Add eggplant pulp, tahini, salt, pepper, cumin, and 3 tablespoons lemon juice. Process until smooth, gradually drizzling 1⁄4 cup olive oil.
  • Transfer dip to a serving bowl and top with remaining olive oil. Garnish with paprika and parsley.