Babaganoush features a wonderful creaminess and fresh taste. I used to make mine with Labne, a Middle Eastern yogurt spread, but this vegan version, made with Tahina Sauce, is just as creamy and good.

Although a good variety of smoked paprika will give a beautiful smoky flavor to the Babaganoush, smoking the eggplants rather than running them under the broiler accomplishes the same.

(Makes about a quart)



  • Eggplants, 3 lg.
  • Tahina, 1/2 cup
  • Lemon, ½ juiced (up to 1 TB)
  • Garlic, 1 tsp., (or 2 cloves, minced)
  • Sea salt, 1.5 tsp.
  • Cumin, 1.5 tsp.
  • Szeged hot paprika, ½ tsp.
  • Smoked paprika, 1/4 tsp. (Opt.)
  • Parsley, 1-3 oz. (start with 1 oz., add until the mixture has a beautiful light green cast)


  1. Roast eggplant with peels on under the broiler to blacken skin (about 15 minutes, turning every five minutes).
  2. Cool eggplant.
  3. Remove skin from flesh, and drain thoroughly (an hour is best, but at least while preparing the remainder of the recipe).
  4. Place roughly chopped parsley in a food processor bowl. Process until fairly smooth, scraping down the sides. Set aside.
  5. Mince garlic in processor.
  6. Add cooled, peeled, drained eggplant to processor bowl with garlic.
  7. Add Tahina Sauce, lemon juice and seasonings to the processor bowl with eggplant and garlic. Pulse all until barely mixed. DO NOT OVER-PROCESS. It should have texture.
  8. Taste, and add hot paprika as desired (or not) — and add parsley as desired. Pulse once or twice to mix in.
  9. Spread on a dish for serving, garnish with extra virgin olive oil, Tahina Sauce, parsley or paprika or sumac or za’atar and enjoy.

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