Roasted Eggplant Baba Ganoush

Healthy, hearty, happy side dish to pair with some delicious naan bread is the perfect addition to any weeknight meal. Happy Eating!


preparation Time
10 mins

cook Time
45 mins


32 per serving


  • 1 large eggplant, scored
  • 1 small japanese eggplant, scored
  • 3 garlic cloves
  • 2 lemons, juiced
  • 1 tablespoons tahini, depends on your taste
  • kosher salt and fresh cracked black pepper
  • fresh parsley, for garnish



1. Preheat oven to *400. Roast eggplants for 45 minutes then let cool. Remove the skin and place into a food processor. 2. Add in the remaining ingredients and process for 2-3 minutes until smooth. 3. Taste for seasoning 4. Serve in a bowl with a drizzle of olive oil and garnish with parsley

recipe by

Kari K.

Kari Karch

Kari Karch is a 19-year veteran of the culinary industry, creator of Kiss the Cook, and the head chef and spokesperson for the Kenmore brand. She has made many notable appearances on ABC Morning News, on WGN, on the Cooking Channel and as a judge for the World Food Championships.

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