Baba Ganoush

By: The Local Palate
Hamsa Baba Ganoush in a white bowl topped with chickpeas, herbs, and an egg

Chef Yotam Dolev of Hamsa in Houston roasts whole eggplants in the restaurant’s brick oven, but you can also set them on a grill over a medium-low flame until charred to produce this earthy, creamy baba ganoush.

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Serves 4

  • 2-3 whole eggplants
  • 1 garlic clove
  • 1 cup plus 1 tablespoon tahini
  • 1⁄4 cup lemon juice
  • 1 tablespoon salt
  • Fresh pita and crudité for serving
  1. Preheat oven to 400 degrees. Pierce eggplants in a few places with a fork. Place on a sheet pan and roast for 35 to 45 minutes until softened. Let cool slightly. Cut eggplants in half and scoop out flesh; this should yield about 2 cups.
  2. In a food processor, combine eggplant with garlic, tahini, lemon juice, and salt and puree until smooth. Serve with fresh pita and crudité.


  • Recipe By
    Yotam Dolev of Hamsa in Houston
  • Contributing City

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