Baba Ghanoush – Eggplant Tahini Dip

Baba Ghanoush - Eggplant Tahini Dip

Baba Ghanoush – also known as Baba Ghanouj and Baba Ganoush – is a dip or spread made of roasted eggplant and tahini, mixed with virgin olive oil and various spices. A popular preparation method is for the eggplant to be baked before peeling, so that the pulp is soft and has a smoky flavor. Often, it is eaten as a dip with pita bread, and is sometimes added to other dishes, or can even be eaten with a fork as a salad. It is usually of an earthy light-brown color. It is popular in the Levant (area covering Israel, Jordan, Lebanon, Syria, Kurdistan, and Egypt).

Baba Ghanoush - Eggplant Tahini Dip
Prep time
Cook time
Total time
Baba Ghanoush - Eggplant Tahini Recipe
Recipe type: Dip, Side Salad
  • 2 Eggplants
  • ¼ cup of 100 percent pure Tahini
  • ⅛ cup Olive Oil
  • 2 Garlic cloves
  • 1 Lemon (juice from lemon)
  • 1 Tablespoon Water
  • ½ teaspoon Salt
  1. Preheat oven to 350° Fahrenheit (180° Celsius).
  2. Prick eggplant with a fork a few times, place eggplant on cookie sheet into the hot oven.
  3. Roast eggplant for about 45 minutes, or until inside becomes soft.
  4. While eggplant is roasting in the oven: in a mixing bowl, add tahini, olive oil, crushed garlic, lemon juice, water, salt and mix together well.
  5. When eggplant is ready, carefully cut a slit from top to bottom to open each eggplant, and use a spoon to scoop out the inside pulp. Discard the skin.
  6. Place pulp in a fine strainer and let set for 5 minutes to allow the excess moisture to drip out.
  7. Now add the eggplant pulp to the other ingredients in the mixing bowl and mix and mash together with a fork until you get a creamy consistency.
  8. Serve as a side with other dishes, or can be eaten as a dip with your bread of choice. Keep leftovers refrigerated.


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