I found gorgeous graffiti eggplants and knew that I had to make this luscious eggplant spread, ancient to Mediterranean cuisine. Soft and plump roasted eggplant is blended with garlic, lemon, tahini and Marrakech spice blend to create a bold flavor.

Classically served with a spread of tabouli, hummus, dolmas and other delicious small bites, this recipe is versatile for all lifestyles and meals. Spread this baba ghanoush recipe on sandwiches and top with radish and avocado, add to nourish bowls or just enjoy it on its own!

Cuisine: Middle Eastern
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 65 minutes

Ingredients

1 eggplant
1/2 cup extra virgin olive oil
1/2 cup tahini
2 cloves garlic
1 lemon
2 teaspoon Marrakech or your favorite Moroccan spice blend
sea salt, to taste
chopped fresh parsley and paprika, to garnish

Here's how to make it:

With a fork, prick holes all over the eggplant. Drizzle some extra virgin olive oil and roast in a preheated 350-degree F oven for 45 minutes. Let the eggplant cool completely, then scoop the flesh out of the skin.
Place the eggplant in a blender with tahini, garlic, lemon, Marrakech, extra virgin olive oil and sea salt. Blend until smooth.
Spread on a plate, drizzle some more extra virgin olive oil and garnish with parsley and paprika.

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