Homemade Babaganoush

Saw this recipe from Eden Grinshpan from her instagram (@edeneats) and knew I had to try it (eggplant is my favorite vegetable). It was the best babaganoush I’ve ever had!

Here is Eden’s recipe (my additions are in red):



  • 2 medium sized eggplants, scored
  • 1 small garlic clove, minced
  • 1/2 lemon juiced
  • 1/3 cup tahini paste (I like soom foods)
  • Pinch of salt to taste
  • Garnish- olive oil, paprika, chopped parsley


  1. Score eggplant and char on grill or broiler for 25-35 minutes flipping halfway through.
  2. Remove from heat and let cool a bit.
  3. Remove flesh from inside and whisk the tahini, garlic, lemon juice, salt and tahini. (I ate the leftover skins because they are delish)
  4. Mix well and serve with olive oil and paprika on top.

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