Baba Ghanoush

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.

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

★★★★★ 5 from 4 reviews

• Author: Raymund
• Prep Time: 10 mins
• Cook Time: 40 mins
• Total Time: 50 mins

Print Recipe

Pin Recipe

---

Description

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.

---

Ingredients

Scale 1x2x3x

• 1 large eggplant
• 1/4 cup tahini
• 2 tbsp extra virgin olive oil
• 3 garlic cloves, minced
• 1 tbsp chopped fresh flat leaf parsley
• juice from 2 lemons
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp cayenne (I want mine hot, this is optional)
• freshly ground black pepper
• salt

Cook Mode Prevent your screen from going dark

---

Instructions

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.

---