Cinderrail Mama Ghanoush

Name: Cinderrail Mama Ghanoush
Prep time: 10 min
Total time: 10 min
Yield: about 1¾ cups (400 ml)
Cuisine: African
Ingredients: 1 large aubergine Eggplant; 2 garlic cloves roasted Garlic; juice of 1 lemon (45 ml) Lemon Juice; ¼–⅓ cup tahini (60 ml) Tahini; 1 tsp crushed pan-roasted cumin (5 ml) Cumin; Aleppo/cayenne Aleppo; olive oil to taste Olive Oil; salt to taste Salt

Independent adaptation of a publicly published Ozoz Sokoh recipe. Not affiliated with, sponsored by, or endorsed by Ozoz Sokoh.

A chef-cited dip from the catalog.

Ratio

Lemon Juice 45 mlTahini 60 mlCumin 5 ml

Ingredients

Eggplant — 1 large aubergine
Garlic — 2 garlic cloves roasted
Lemon Juice — juice of 1 lemon (45 ml)
Tahini — ¼–⅓ cup tahini (60 ml)
Cumin — 1 tsp crushed pan-roasted cumin (5 ml)
Aleppo — Aleppo/cayenne
Olive Oil — olive oil to taste
Salt — salt to taste

Method

This sauce needs a blender — the jar is for storing it, not making it.
Combine measured ingredients and blend until smooth.
Taste and adjust salt and acid.

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Companion jar

Cinderrail Mama Ghanoush wants a blender — make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

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Provenance

Ozoz Sokoh works in Nigerian at Chop Chop; credentials include James Beard Emerging Voice in Books 2026 (Chop Chop).

Originally published as Mama Ghanoush.

Adapted from a Ozoz Sokoh recipe (Ozoz Sokoh / Food52).

FAQ

Can this go in a shake jar?

No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Ozoz Sokoh / Food52 (published as “Mama Ghanoush”). Full citation lives in Provenance.

Companion jar