Baba ganoush
Smoky, creamy, and full of Middle Eastern flavor, this eggplant-based baba ganoush is charred to perfection and blended with tahini, garlic, and lemon for a classic dip best served chilled.
Updated : 15 July, 2025
Easy
About 20 min.
Ingredients
3
Eggplant
1
Garlic
1
Lemon
3 tablespoon
Tahini
3 tablespoon
Olive oil
to taste
Ground black pepper
1 tablespoon
Parsley
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prick the eggplants all over with a fork. Grill them for 15-20 minutes, turning frequently, until the skin is fully charred and blackened and the flesh is soft when pressed. Once cooked, transfer to a sieve to cool and let any excess liquid drain away.
Step 2
In the meantime, combine the crushed garlic with lemon juice, tahini, olive oil, and a generous grind of black pepper.
Step 3
When the eggplants are cool enough to handle, slice them in half and scoop out the tender flesh. Mix the flesh thoroughly with the prepared tahini mixture until well combined.
Step 4
Spoon the baba ganoush into a serving dish, drizzle with olive oil, and garnish with chopped parsley. For the best flavor, chill for 30 minutes before serving to let the ingredients meld.