Raw Baba Ganoush

This version of the traditional Middle Eastern dish is great as a dip with baked pita chips, spread onto sandwiches, or as a side dish.

Serves: 4Hands-on: 15 minutesTotal: 6 hours 15 minutesDifficulty: Easy

Serves: 4


  • 2 cups water
  • 2 1⁄2 tsp. kosher salt, divided
  • 2 cups eggplant, peeled and thinly sliced
  • 3 Tbsp. lemon juice
  • 2 Tbsp. tahini
  • 1 clove garlic, peeled and minced
  • 1 tsp. ground cumin
  • 1⁄2 tsp. ground black pepper
  • 2 Tbsp. fresh chopped parsley
  • 1 Tbsp. sunflower seeds
  • 1 tsp. olive oil


  • Combine water and 2 teaspoons salt in a large bowl. Add eggplant strips. Soak eggplant in salted water for at least 6 hours.
  • Drain the eggplant. Place the eggplant, lemon juice, tahini, garlic, cumin, pepper, and remaining salt in a food processor and process until smooth.
  • Pour mixture into serving bowls, sprinkle on parsley and sunflower seeds, and drizzle olive oil on top.