@kaciecarter, to bring you delicious, seasonal recipe ideas to pair with our products all Summer long.

" />


Skip to content
My Account
mobile search

Baba Ghanoush with Kacie Carter

  • Prep Time: 25 mins.
  • Cook Time: 0 mins.
  • Total Time: 25 mins.
  • Yield: 1.5 Cups

We partnered with Chef, Restaurant Owner and Farmers Market Enthusiast, @kaciecarter, to bring you delicious, seasonal recipe ideas to pair with our products all Summer long.


3 medium sized Eggplants, ideally Italian or other globe-shaped varieties
2 medium ripe red tomatoes 
2 Tbsp Tahini
2 Tsp Extra Virgin Olive Oil
1 Lemon (Zest & Juice)
3/4 C Parsley Leaves
1/4 C Cilantro Leaves
5 Mint Leaves
Sea Salt, to taste
Black Pepper, to taste
Simple Mills Organic Seed Flour Crackers for dipping


  1. First, line the bottom of your stove burners with foil to prevent making a mess!
  2. Turn on your hood vent and open any doors or windows to increase ventilation.
  3. Place whole eggplants directly on top of the burner grates. Turn heat to medium high and begin charring the eggplant skin.
  4. Using tongs, slowly turn the eggplants every few minutes until all of the sides have burned.
  5. Allow to cook over the open flame for about 20 minutes or so, until eggplants are thoroughly charred on the outside and the inside is soft. The eggplants should be collapsing on themselves. Alternatively, you can place eggplants on a lined baking sheet and burn them directly under the broiler in your oven. Use the same method as above, turning every so often until eggplants are soft and broken down.
  6. Place cooked eggplants in a large bowl and immediately cover with plastic wrap. Set aside for 20-30 minutes to cool down.
  7. Meanwhile, de-stem and slice tomatoes into cubes.
  8. Wash and dry your herbs. Roll them into a ball, slice and chop finely.
  9. Once eggplants have cooled enough to touch, remove the plastic wrap.
  10. Drain the liquid accumulated at the bottom if you want your baba to be on the thicker side, or leave it in. Your call!
  11. Pull off the tops of the eggplants and begin removing the charred skin. Place the smoked eggplant flesh back into the bowl. You can remove some of the seeds here, if you’d like.
  12. Once de-skinned, lightly mash the eggplants with a fork. For a creamier consistency, put in a food processor or blender.
  13. Add lemon zest, chopped tomatoes, lemon juice, olive oil, and tahini. Taste, and adjust seasonings as needed. Finish with salt and pepper, and stir in the herbs last.
  14. Plate, garnish with olive oil, more chopped herbs, a little paprika or sumac powder, and enjoy dipping your Simple Mills crackers into it!