Baba ghanoush, also spelled baba ganoush or baba ghanouj, is a traditional Middle Eastern dish made primarily from mashed cooked eggplant mixed with tahini (sesame paste), olive oil, lemon juice, garlic, and various seasonings such as salt, pepper, and sometimes cumin.

Baba Ghanoush

Recipe by Nitdb


Prep time


Cooking time



It’s typically served as a dip with pita bread or vegetables and is popular in many Middle Eastern and Mediterranean cuisines. The flavor is rich, smoky, and slightly tangy, and it’s often enjoyed as an appetizer or part of a mezze platter.


  • 2 medium-sized eggplants

  • 2-3 cloves of garlic, minced

  • 1/4 cup tahini (sesame paste)

  • Juice of 1 lemon

  • 2 tablespoons extra virgin olive oil, plus more for garnish

  • Salt, to taste

  • Optional: 1/2 teaspoon ground cumin

  • Optional garnishes: chopped parsley, paprika, or toasted sesame seeds


  • Preheat your oven to 400°F (200°C).
  • Wash the eggplants and pierce them several times with a fork or knife to prevent them from bursting while roasting.
  • Place the whole eggplants on a baking sheet lined with parchment paper or aluminum foil. Roast them in the preheated oven for 40-50 minutes, or until the skin is charred and the flesh is soft. You can also grill the eggplants over an open flame if you prefer a smokier flavor.
  • Remove the eggplants from the oven or grill and let them cool slightly. Once cool enough to handle, cut each eggplant in half lengthwise and scoop out the flesh into a colander set over a bowl. Let the eggplant drain for about 15 minutes to remove any excess moisture.
  • Transfer the drained eggplant flesh to a food processor or blender. Add minced garlic, tahini, lemon juice, olive oil, salt, and optional ground cumin. Blend until smooth and creamy.
  • Taste the baba ghanoush and adjust the seasoning if needed, adding more salt or lemon juice according to your preference.
  • Transfer the baba ghanoush to a serving bowl. Drizzle with extra virgin olive oil and garnish with chopped parsley, paprika, or toasted sesame seeds if desired.
  • Serve the baba ghanoush as a dip with pita bread, crackers, or fresh vegetables.

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