Homemade Baba Ghanoush

    50 minutes

    Fabulous Lebanese roasted eggplant dip. Delicious served with pita, vegetables and hummus as part of a meze platter, or just on its own.

    472 people made this

    Serves: 12 

    • 1 eggplant
    • 4 tablespoons lemon juice
    • 4 tablespoons tahini
    • 2 tablespoons sesame seeds
    • 2 cloves garlic, minced
    • salt and freshly ground black pepper, to taste
    • 1 1/2 tablespoons extra-virgin olive oil

    Preparation:10min  ›  Cook:40min  ›  Ready in:50min 

    1. Preheat oven to 200 degrees C. Lightly grease a baking tray.
    2. Place the eggplant on baking tray and pierce holes in the skin with a fork. Roast it for 30 to 40 minutes, turning occasionally, or until soft.
    3. Remove the eggplant from oven and place into a large bowl of cold water. Remove from water and peel skin off.
    4. Place the eggplant, lemon juice, tahini, sesame seeds and garlic in a blender, then purée. Season with salt and pepper to taste.
    5. Transfer mixture to a medium size mixing bowl, and slowly mix in olive oil. Refrigerate for 3 hours before serving.

    Watch a video of it being made…

    Baba Ghanoush
    Baba Ghanoush

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (383)


    Something else. Roasted the eggplant on the barbie rather than in the oven. No need to put in a bowl of water-just scraped the flesh out from the skin.  -  24 Sep 2009


    Used different ingredients. I used the oil from the top of the tahini instead of the extra virgin olive oil, so yummy!  -  02 Mar 2011


    Beter than a bought one. Froze some as well and it was still lovely. Thankyou  -  21 Jul 2012