Daily Special: Babaganoush

Hailing from the Middle East, babaganoush is a vegetarian dip from roasted eggplants garlic and tahini with twists of lemon and a taste of smoked salt. Here is Chef Julia Simon and Nourish's recipe.


  • 2 large eggplants
  • 6 cloves garlic, roasted
  • 1/4 cup freshly squeezed lemon juice   
  • 1 1/2 tsp smoked salt     
  • 2 tbsp extra virgin olive oil  
  • 1/4 cup tahini, stirred 


  1. Roast eggplants over a gas burner, turning often, until skin is totally blackened and eggplants have deflated.
  2. Transfer to a steel bowl, cover, and let rest 20 minutes. Peel eggplants and discard charred skin and stem.
  3. Fit a bowl of a food processor with an s-blade, then add eggplant, garlic, lemon, salt and EVOO, and process 2-3 minutes until smooth and glossy. Add tahini and process again until tahini is well incorporated. Serve chilled or at room temperature, drizzled with more olive oil.
  4. If you don't have a gas stove, you can broil the eggplants 3-4 minutes per side to char them.