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Ask For It: Loma’s Baba Ganoush
September 25, 2025
Category
Appetizers & Sides
Ask For It
Recipes
Snacks
Notes
We enjoyed everything we tried at Loma last winter, but the baba ganoush was a standout and I would love to know how they make it.
— Stephen Laken, Los Angeles, CA
Ingredients
- 2 pounds eggplant
- Salt and pepper, to taste
- 4 cloves garlic, minced
- 2 tablespoons lemon juice
- 1/3 cup tahini
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon Espelette pepper
- 2 tablespoons fresh parsley, minced
- 1/3 cup olive oil
Instructions
- Prep the oven with a rack in the middle and the temperature set to 350 F. Cut the eggplant lengthwise and then cut a crosshatch pattern into each of the cut faces of the eggplant halves with a paring knife. There should be about 1/4 to 1/2 an inch between each cut, and go about 1/4 inch deep into the flesh. Salt and pepper, then roast until soft (about 30 minutes). Cool, then scrape eggplant flesh out of the skin. In a food processor combine all ingredients except for oil, and pulse until smooth. Slowly add oil and season to taste.
