Chef Reilly’s Baba Ganoush


  • 2 medium to large eggplants
  • 1 medium onion
  • 1/4 c. fresh minced parsley
  • 1/2 c. tahina
  • juice of 1 – 2 lemons
  • 2 – 3 cloves garlic, crushed
  • salt to taste
  • black pepper to taste
  • 1/4 tsp. paprika
  • extra virgin olive oil


  1. Cut eggplants in half, place face down on baking tray and brush with olive oil. Bake at 400 degrees for about 20 minutes.
  2. Cool, then scoop out flesh of eggplants and place in food processor. Add onion, parsley, tahina, lemon juice, garlic and seasonings.
  3. Process, adding olive oil while processing. Add water to thin if necessary.

* You can add jalapeños or jalapeño juice if you like.

Browse Cook(s): Greg Reilly
Browse Theme(s): Spreads or Dips

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.