Baba Ganoush with Sun Dried Tomatoes

Baba Ganoush with Sun Dried Tomatoes


  • 1 ½ lbs Eggplant
  • 3 tablespoons Lemon juice
  • 1 teaspoons Salt
  • 1 tablespoon minced fresh garlic
  • ¼ cup tahini paste (sesame butter)
  • ¼ cup chopped fresh parsley
  • ½ cup chopped sun-dried tomatoes
  • 2 tablespoons Olive oil

Preheat oven to 400 degrees F.  Prick eggplant all over with a fork. Bake whole until tender (about 30 minutes).  Remove from oven, halve and scoop out the pulp.  Blend pulp in a food processor with the lemon juice until smooth.  Mash the salt and garlic together and combine with the eggplant, along with the tahini and the sun-dried tomatoes.  Cool and stir in the parsley, mixing well. Before serving, drizzle the dip with the olive oil.

Serve as a dip with triangles of toasted pita bread or desired chips.

This recipe was prepared exclusively for Ciruli Brothers, LLC by Chef Noah Aguilar, Executive Chef of Anza Marketplace in historic Tubac, Arizona, and Sol Restaurant in Savannah, Georgia.  As a committed promoter of fresh fruits and vegetables, Chef Noah participates in various industry events with the Fresh Produce Association of the Americas.  His work has been featured in publications such as Sunset Magazine, The Arizonian, and Tucson Lifestyle Magazine, among others. Chef Noah received his education from the New England Culinary Institute, and continues to enrich his culinary platform with the flavors of many cultures through extensive travel.  When not working, Chef Noah enjoys traveling and spending time with close friends and family.

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