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Baba Ghanoush

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


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.


  • 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


  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.