Baba Ghanoush with Meyer Lemon Olive Oil



  1. Preheat oven to 450 degrees.
  2. Put a little olive oil on the cut side of the eggplant, then place cut side down on a baking sheet.
  3. Put in oven for 15-20 minutes.
  4. Remove from oven and let cool slightly.
  5. Once cool, remove eggplant skin, saving the flesh of the eggplant into a food processor or blender.
  6. Put the cumin, eggplant, yogurt, tahini, roasted garlic, lemon juice or vinegar, S&P into a food processor and blend till smooth. (Do not includeĀ olive oil, finishing herbs and paprika)
  7. Drizzle with olive oil and sprinkle with paprika and dried herb blend. (Italian herbs or a mixture of parsley, chives, dill weed, marjoram, thyme, basil, tarragon)


Found the Yuzu Rice Vinegar at Earth Fare as well, the only link on Amazon was for a case of 6, which was really expensive, so if you can't find it locally, just use lemon juice.

Recipe by That Organic Mom at