Traditional Baba Ghanoush

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Authorbaidoone
RatingDifficultyBeginner

Baba ghanoush (Arabic: بابا غنوج‎), also spelled baba ganoush or baba ghanouj, is a Levantine appetizer of mashed cooked eggplant mixed with tahini, olive oil, lemon juice, and various seasonings.

Yields6 Servings
Prep Time15 minsCook Time35 minsTotal Time50 mins

 3 eggplants
 1 clove garlic, mashed
 1 tsp kosher salt
 5 tbsp Tahini
 4 tbsp extra virgin olive oil
 ¼ cup lemon juice
 2 tbsp pomegranate seeds (optional)

1

Preheat the oven to 450 F. Char the eggplant by poking a few holes in them with a knife. Line a baking tray with parchment paper to prevent the eggplant from sticking to the pan. place them a few inches under the broiler. Turn the eggplants over halfway through cooking. Roast the eggplant until the interior is very soft and the skin is collapsing, about 30 to 35 minutes. Set the eggplant aside to cool for a few minutes.

2

Peel the skin off with your fingers and cut away the stem end.

3

Place the eggplant in a mixing bowl. Combine the eggplant, garlic, salt, tahini, olive oil and lemon juice. Taste and adjust the seasoning (salt, lemon juice).

4

Transfer the baba ganoush to a serving dish, make a circular “well” with the back of a spoon and drizzle olive oil on top. Sprinkle with pomegranate seeds if desired. Serve with warm pita bread, vegetables, crackers.

Ingredients

 3 eggplants
 1 clove garlic, mashed
 1 tsp kosher salt
 5 tbsp Tahini
 4 tbsp extra virgin olive oil
 ¼ cup lemon juice
 2 tbsp pomegranate seeds (optional)

Directions

1

Preheat the oven to 450 F. Char the eggplant by poking a few holes in them with a knife. Line a baking tray with parchment paper to prevent the eggplant from sticking to the pan. place them a few inches under the broiler. Turn the eggplants over halfway through cooking. Roast the eggplant until the interior is very soft and the skin is collapsing, about 30 to 35 minutes. Set the eggplant aside to cool for a few minutes.

2

Peel the skin off with your fingers and cut away the stem end.

3

Place the eggplant in a mixing bowl. Combine the eggplant, garlic, salt, tahini, olive oil and lemon juice. Taste and adjust the seasoning (salt, lemon juice).

4

Transfer the baba ganoush to a serving dish, make a circular “well” with the back of a spoon and drizzle olive oil on top. Sprinkle with pomegranate seeds if desired. Serve with warm pita bread, vegetables, crackers.

Traditional Baba Ghanoush

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