Eggplant: I roasted the eggplants in the oven because I don’t have a grill, but you can also grill them if you prefer. The grilled eggplants will impart a slightly smokier flavor.

Garlic: I recommend using fresh garlic as opposed to dried or granulated garlic because fresh garlic is richer and stronger in flavor.

Lemon Juice: The lemon juice adds a nice citrus flavor to this recipe, so I wouldn’t omit it out. I prefer to use fresh lemon juice instead of store-bought lemon juice because it’s fresher and tastes better, however if you don’t have fresh lemons available, you can use whichever lemon juice you have on hand.

Tahini: Since tahini (basically sesame seeds that have been ground to a paste) is an essential part of making baba ganoush, I wouldn’t recommend substituting it with anything unless you do not like the taste of sesame. In that case, you can substitute it with equal amount of cashew butter.

Ground Cumin: Cumin gives a nice kick to this eggplant dip, so I wouldn’t leave it out if possible.

Olive Oil: I highly recommend using extra virgin olive oil for a bright delicious flavor. I would not recommend using other types of oil as olive oil is what lends a Mediterranean flavor to this dish.

Smoked Ground Paprika: I love smoked ground paprika not only for the smoky flavor, but also for a sprinkle of color. However, if you find it too spicy you can leave it out.

Storing: If not eating immediately, or if there are any leftovers, store in an airtight container in the refrigerator for up to 4 days.

Adapted from: Cookie and Kate