Eggplant in the Indian Market

Baba Who? Baba Ganoush! Its is a yummy and healthy appetizer that is full of flavor and good-for-you ingredients. It’s a snap to prepare, and if you love eggplant as much as we do, this delicious dip will find a place in your regular rotation of recipes!

Eggplant is the start of this recipe, and when you roast it as we do here, it becomes meaty and toasty tasting. It is a very good sources of dietary fiber, vitamin B1, and copper. You can make this dip as substantial and “glamorous” as you’d like by piling on the optional garnishes. In fact, sometimes we serve a big appetizer like this as the centerpiece of a light meal. Lots of crudités and some sliced pita bread provide all you need for scooping and enjoying!

The smoked paprika adds a wonderful smoky, meaty flavor, and the bright garnish of parsley brings not only a crisp fresh taste to the dip, but nutrition, too! Parsley can help flush out excess fluid from the body, thus supporting kidney function. Regular use of parsley can help control your blood pressure. We know you will love this dish so parsley may be a staple herb to have in your garden this summer for this dish alone! Enjoy–

Baba Ganoush – Parsley


2 Globe Eggplants, (that’s the purple ones like in the picture above)

1 Head Garlic

1 TB Tahini, (sesame seed paste – find it in the international section of your grocery store)

1 Lemon, zest and juice

1 TB Extra Virgin Olive Oil

2 Tsp Smoked Paprika

1 Tsp Sea Salt

1/2 Tsp Pepper

Chopped Fresh Parsley

Optional Garnishes:

Seeded and Chopped Tomatoes

Crumbled Feta Cheese

Chopped Kalamata Olives

Step One:

Preheat oven to 425 degrees. Use a fork to poke several holes into the skin of eggplant and place on a foil-lined baking sheet. Cut the top off of the head of garlic and wrap in foil, with cut side facing upwards. Place on the sheet tray along with the eggplant and bake both items for 40 minutes. Once eggplant and garlic have cooked, remove from oven and set aside until they are cool enough to handle.

Step Two:

Scoop flesh from the eggplant with a spoon and place in a food processor. Next, squeeze the roasted garlic from its skin into the food processor. Add the remaining ingredients to the food processor and puree.Remove the mixture from food processor to a serving tray or bowl and sprinkle with desired garnishes. Serve with pita chips or crudités.


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