Eggplant Baba Ghanoush

Eggplant Baba Ghanoush


1 person made this

Baba ghanoush has a deliciously smoky and nutty taste and a creamy texture and is a great way to "hide" eggplant for reluctant eggplant eaters. Serve it with wedges of warm pita bread.

Lynn Lewis

Serves: 4 

  • 2 large eggplants, about 600 g each
  • 7 tablespoons lemon juice
  • 3 tablespoons tahini
  • 1 tablespoon oil from tahini jar
  • 3 cloves garlic, crushed
  • salt
  • 2 tablespoons pomegranate seeds, for garnish (optional)
  • chopped fresh parsley, for garnish

Preparation:10min  ›  Cook:30min  ›  Extra time:1hour  ›  Ready in:1hour40min 

  1. Preheat oven to 240ºC. Line a baking tray with aluminium foil. Wash eggplants; place wet on foil. Bake 25 to 30 minutes, turning occasionally.
  2. Rinse eggplants under cold running water. Cut in half, scoop flesh into a bowl and drizzle with 3 tablespoons lemon juice to prevent discolouration.
  3. Mash eggplants in a bowl. Mix in tahini and 1 tablespoon oil from the jar, 3 tablespoons lemon juice and the garlic. Cover and refrigerate at least 1 hour.
  4. Just before serving, add remaining 1 tablespoon lemon juice and salt to taste. Garnish with pomegranate seeds, if using, and parsley.


• Dice 2 large eggplants into large cubes. Place in a bowl; stir in 2 teaspoons salt. (Eggplants can be bitter; salting helps rid them of the bitter taste.) Set aside for 20 minutes.
• Rinse salted cubed eggplant; pat dry with paper towels.
• Heat 6 tablespoons olive oil in a pan over medium heat. Fry eggplant until golden brown, adding more oil, if necessary.
• Remove from heat and let cool. Place in a serving bowl.
• Slice 2 mild green chillies into strips and add to bowl. Combine 3 tablespoons lemon juice, 1 teaspoon ground cumin, salt and pepper. Stir into salad.
• Serve with pita bread and tomatoes.


Tahini is a paste made from ground sesame seeds. It is a key ingredient in hummus and other Middle Eastern recipes . Tahini is available from delicatessens and health food stores and is sold both salted and unsalted. Once opened, it will keep in a sealed jar in the refrigerator for several weeks.

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Reviews (1)


Delicious! For extra smoky flavour I added a tiny dash of Wright's Hickory Concentrated Liquid Smoke (a product I bought in the US). I used one huge eggplant which wasn't quite ready at 30 mins and needed an extra 20 mins baking time. Didn't have tahini either and it turned out fine. Great served with baked Lebanese Bread chips. - 17 Aug 2009

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