Baba ganoush

Makes 4 servings


  • 1 large eggplant
  • 2 tbsp/~70g tahini sauce (my favorite is Al Arz Tahini, but any works)
  • 2-3 tbsp lemon juice
  • 1 large garlic clove, mashed
  • 60 ml hot water
  • 2 tsp granulated sugar or maple syrup
  • Salt to taste
  • Coarsely chopped parsley for garnish
  • 1 tbs extra virgin olive oil for drizzling

recipe video


  1. Position an oven rack in the middle of the oven, and preheat oven to 350℉.
  2. Place the eggplant on a flat surface and start by piercing it with the tip of a sharp knife in a few places. Set it on a baking tray lined with parchment paper, and bake until incredibly tender and the skin is wrinkly – 45 minutes to 1 hour. Turn the eggplant around halfway through the cooking time.
  3. Take the eggplant out of the oven and set on a cooling rack until cool enough to handle. You may also use tongs to remove the eggplant to a cutting board to let it cool. Once cool enough to handle, cut the eggplant in half and use a spoon to scoop out the flesh into a colander. Leave to drain for at least 15-30 minutes.
  4. Place the flesh in a bowl and start chopping it roughly with a fork.
  5. Dissolve the sugar in the hot water in a separate bowl, and add the tahini and lemon juice. Mix until well incorporated. Combine with the chopped eggplant flesh, add mashed garlic, and adjust the taste with salt.
  6. Mix well with a whisk or fork, taste, and adjust the seasoning with either more lemon juice, garlic or sugar.
  7. Transfer the baba ganoush to a serving bowl. Make a few deep swirls with the back of a spoon and drizzle olive oil. Sprinkle chopped fresh parsley.
  8. Serve as a dip, or mix in some halved cherry tomatoes and small chunks of mini cucumbers.

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