Baba Ghanoush

Baba Ganoush

Baba ghanoush or Baba ganoush is a Levantine dish made out of mashed eggplant mixed with olive oil, tahini and various seasonings. Usually used as a spread or dip paired with some flat bread or pita chips. The name can be interpreted in many ways, when translated it can mean “father of coquetry/flirtation” which might suggest it might had been invented by a member of a harem. Ganoush can also be a personal name or a surname which can indicate it was invented by a person named “Ghanoush”. Finally it can also be interpreted as “pampered or spoiled father”.

I guess just from the translation alone you can already define the goodness of this dish, the texture is amazing and the flavours is just phenomenal its smoky nutty good.

Baba Ghanoush
Prep time
Cook time
Total time
  • 1 large eggplant
  • ¼ cup tahini
  • 2 tbsp extra virgin olive oil
  • 3 garlic cloves, minced
  • 1 tbsp chopped fresh flat leaf parsley
  • juice from 2 lemons
  • ½ tsp ground cumin
  • ½ tsp smoked paprika
  • ½ tsp cayenne (I want mine hot, this is optional)
  • freshly ground black pepper
  • salt
  1. Prick eggplants with fork.
  2. Using a charcoal grill or open flame grill, cook the eggplants until they are burnt on the outside and soft when pressed by fingers. This might take around 3-5 minutes on each side depending on the strength of flame.
  3. Place eggplants on a baking tray then bake in a 190C preheated oven for 20-25 minutes or until flesh is very soft.
  4. Remove from oven and let it cool, peel skin off then set aside peeled eggplants.
  5. Mash eggplants using a fork until consistency is like a paste.
  6. Add the tahini, garlic, lemon juice, cumin, paprika, cayenne, salt and freshly ground black pepper then mix it well.
  7. Transfer mixture to a serving bowl then drizzle top with olive oil and sprinkle with the parsley.



No Responses

  1. peachkins says:

    I haven’t tried making this at home… but we order this in restos.

  2. Now I am craving a wrapped sandwich with grilled veggies slathered in baba ghanoush.

  3. Karen says:

    I make this every year for my Christmas party…it is liked by all my guests.

  4. A great party dip, always popular. Haven’t tried to make it at home though, I usually purchase one already made or have it when we go out. Thanks for the recipe. 🙂

  5. Eha says:

    I can already see a couple of my favourite and most knowledgeble foodie posters have commented and I so agree with them. This dish is ‘Mother’s milk’ to me, I make it often, and, yes, there is an aubergine in the fridge!! Tahini always sits on the shelf! Shall try your version tomorrrow or the day after 🙂 !

  6. Kristy says:

    It has been far too long since I made baba ghanoush. And I do love it!

  7. A family favorite in our house for sure.

  8. jen laceda says:

    I love baba ghanoush, although I didn’t know that’s what it meant in literal translation! I like mine hot, too…and I also add cilantro in mine 🙂

  9. Dear Raymund,

    This looks good and one of my favourite dips for summer!

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