Like humus, but with Eggplant instead of Garbanzo Beans.  If you leave the skin on when you blend it, you’ll get a great dose of Nasunin, a powerful antioxidant that fights inflammation.

Use as a dip for Bell Peppers or Carrots, add to salads or Brown Rice.


  • 2 smaller eggplants, sliced
  • 1 cup tahini
  • 1 lemon, juiced
  • 3–4 garlic cloves, smashed
  • 1–2 tablespoons olive oil
  • Sea salt and pepper to taste
  • fresh parsley or fresh cilantro


  1. preheat oven to 350.
  2. put eggplant slices in a colander, salt liberally and let sit for 20 min.
  3. rinse off salt and add slices to a baking sheet.
  4. bake 15-20 minutes or until soft.  blast it under the broiler for 1-2 minutes.  Careful!  This step either makes or breaks the dish.  just a bit of this direct heat gives the ganoush an amazing smoky vibe; too much and you’ve got little black lumps of sadness instead.
  5. put the eggplant, garlic, lemon juice, tahini & spices in blender or food processor.  blend until creamy.

Add to absolutely everything and try not to moan.