• 4 cloves of garlic, unpeeled
  • 2 medium eggplants
  • ⅔ cup of Unsweetened Plain Cashewmilk Yogurt
  • sea salt and black pepper
  • 1 teaspoon of cumin
  • juice of half a lemon
  • Sumac or Harissa Seasoning (optional)


Preheat oven to 450º F. Halve eggplants lengthways and make a few shallow cuts with a knife on its flesh. Brush with olive oil and season with salt and pepper.

Wrap the garlic loosely in foil and place both on a baking tray, allowing to roast until browned and very soft (probably around 25 min, but check as you go, and leave in a little longer if you need).

Scoop out the eggplant flesh and squeeze out the roast garlic puree. Discard the skins of both. In a food processor, combine all ingredients until smooth.

Season with sea salt and black pepper to taste. Serve with a drizzle of olive oil and a sprinkle of sumac or harissa seasoning.

Baba Ganoush
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