Tahini Jar Israeli Salad and Baba Ganouj

Tahini Jar Israeli Salad and Baba Ganouj

We have partnered with our good friends at Tahini Jar in Asheville, NC to bring you a couple delicious recipes to try. Tahini Jar is owned and operated by a classically trained Le Cordon Bleu chef and his family. Tahini Jar specializes in bringing Plant-based Middle Eastern Fusion to the Asheville community. Check them out here!



Tahini Jar’s Israeli Salad

This Israeli salad is fresh and colorful! We love to serve it in our Falafel Pita or with our Falafel Platter. A delicious addition to any dish, and a stand-out side of its own. Fresh tomato, cucumber, onion and parsley give this salad body and color. Mix in O California Meyer Lemon Olive Oil and some freshly squeezed lemon juice, and the flavors hit just right!

Tahini Jar’s Israeli Salad

Servings: 4

Estimated Time: 15 minutes


2 Large Tomatoes, ½ inch diced

1 Large Cucumber, ½ inch diced

1 Lemon, halved

½ Red Onion, ½ inch diced

½ Bunch Parsley, minced

2 Tablespoons O California Meyer Lemon Olive Oil


1) Dice tomatoes, cucumber, and onion.

2) Mince parsley and half the lemon.

3) Mix together tomatoes, cucumber, onion, and parsley in a bowl. Add O California Meyer Lemon Olive Oil and mix until all ingredients are covered in oil. 

4) Squeeze lemon juice on top of salad and garnish with additional minced or chopped parsley if desired.


Tahini Jar’s Baba Ganouj

Baba Ganouj is a versatile dish that can be used in almost any way you please! Use it as an appetizer of its own, a dip, a spread, or a topper. We love to put it in our Falafel Pita to add in a creamy texture and smoky flavor. We also serve baba ganouj as a part of our Falafel Platter, topped with fresh parsley. Smoked eggplant and tahini work together to create this creamy delight – and don’t forget the lemon juice and spices! When serving baba ganouj as a side dish, we love to add garnishes to really set off the flavors. Our favorites are O California Meyer Lemon Olive Oil and J.Q. Dickinson Ramp Salt!


Tahini Jar’s Baba Ganouj

Servings: 4


2 Large Eggplants

1/3 Cup Tahini

Juice from 1 Lemon

1 Teaspoon Cumin

1 Teaspoon Coriander

1 Teaspoon Kosher Salt

O California Meyer Lemon Olive Oil

J.Q. Dickenson Ramp Salt, to taste


1) There are three methods for prepping your eggplants. (1) Grill the eggplant whole over open flame or grill for 15-20 minutes, turning frequently, until charred on the outside and soft in the middle. (2) Half the eggplants longways, place flesh-side down on a baking sheet, and bake at 425 for 40 minutes, or until the flesh is soft. (3) You can find canned eggplant pulp at a Mediterranean or Middle Eastern grocer.

2) Once the eggplants have been cooked until tender, let them cool fully. Scoop out the soft flesh with a spoon and set aside. 

3) Combine eggplant, tahini, cumin, coriander, lemon juice, and Kosher salt in a food processor and pulse until desired consistency. We prefer it very smooth and creamy, which takes more processing. 

4) Finish your baba ganouj with a heavy drizzle of O California Meyer Lemon Olive Oil and sprinkle J.Q. Dickenson Ramp Salt to taste. You can also add additional garnishes such as paprika, parsley, or toasted pine nuts!



The Tahini Jar Story

Years after leaving the food service and hospitality industry, Ron had an idea in late 2020 – to start a food truck. But not just any food truck. Ron wanted to create something more than a business. With a focus on health, Ron knew he wanted his food truck to serve dynamic plant-based cuisine. Eventually the concept of Middle Eastern Fusion was established and things started rolling…

Fast forward to Spring 2022 – Tahini Jar finally comes to fruition. Join us on a journey exploring dynamic plant-based cuisine built around Ron’s favorite Middle Eastern flavors and concepts.


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