Miso Goat Cheese Babaganoush by Erin Grunstein Halpern|@erin.eats.mtl


Delicious appetizer for Shavuos and all year ’round!


1 medium eggplant, washed and dried

Oil to rub on eggplant

Salt to sprinkle on eggplant

1 clove garlic

2 tbsp tahini plus additional to drizzle

1 tbsp miso

1/4 cup goat cheese plus additional to crumble on top

Juice 1/2 lemon

1 tbsp fresh mint, chopped, plus additional to garnish

Pinch of salt

Freshly ground pepper

Chickpeas to serve

Zaatar as garnish

Silan to drizzle on top


Pierce holes all over eggplant with a fork. Rub with oil and sprinkle salt all over.

Place eggplant on greased baking sheet.

Broil for 2-3 minutes per side, until charred.

Proceed to bake at 350°F for about 30 minutes, until eggplant is very soft and easily pierced with a fork.

Allow to cool completely and liquid to drain.

Remove skin from eggplant.

Blend in food processor together with garlic, tahini, miso, goat cheese, lemon juice, mint, salt and pepper.

Serve on plate topped with chickpeas, goat cheese, tahini drizzle, silan drizzle, chopped fresh mint and zaatar.


Erin Grunstein Halpern is a mother of 3 and a pediatric physical therapist with a love of cooking. She has no formal cooking training but shares her creations on her Instagram page, @erin.eats.mtl. She focuses on simple, healthy (not always) and creative food for herself and her family.

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