All You Need To Know About Baba Ganoush
Image Credit: baba ganoush/ instagram- julius_friedrich97

A Levantine appetiser known as baba ghanoush, often written as baba ganoush or baba ghanouj, is made of finely diced, roasted eggplant, olive oil, lemon juice, various seasonings, and tahini. Before peeling, the eggplant is customarily roasted or broiled over an open flame to make the pulp soft and flavorful of smoke. It is a typical meze ('starter') of the local cuisine and is frequently offered as a side dish and dip for pita bread. Mutabbal is a dish that is extremely comparable. Some people claim that mutabbal is a hotter variation of baba ghanoush. Mash roasted eggplants with tahini, salt, pepper, garlic, lemon, and frequent yoghurt to make mutabbal.


1. 3 medium eggplants, pricked all over with a fork

2. 2 tablespoons (30 ml) lemon juice from 1 lemon, plus more as desired

3. 3 medium cloves garlic, minced

4. 3 tablespoons (45 ml) tahini

5. 1/3 cup (80 ml) extra-virgin olive oil, plus more for serving

6. 1/4 cup chopped fresh parsley leaves

7. Kosher salt

baba ganoush/

1. If using the grill

Place eggplants directly over the heat source while the gas or charcoal grill is preheated to medium heat. Cook eggplants for 30 to 40 minutes, flipping regularly with tongs until they are totally soft and nicely browned on all sides. Wrap in foil, then rest for 15 minutes. Go on to step 3 now.

2. If using a broiler

Set the broiler to high and adjust the rack so that it is 6 inches below the element. Place the eggplants on a baking sheet with a foil rim and pierce them all over with a fork. For about 30 minutes, broil, stirring regularly, until browned on all sides and fully cooked (timing may vary depending on broiler strength). When roasted, eggplants should be incredibly tender. If the flesh is still firm after the skin has browned all over, turn the oven to 425°F and continue roasting until the flesh is completely soft (a toothpick or skewer inserted near the stem and bottom ends should not meet any resistance). After taking the eggplants out of the oven, roll up the foil and close the package by crimping the edges. Give eggplants a 15-minute rest period. Go on to measure 3.

3. Open the foil package. Use a sharp paring knife to cut each eggplant open lengthwise while handling one at a time. Use a large spoon to carefully remove the soft flesh, then transfer it to a large bowl with a fine-mesh strainer. Once the entire eggplant has been scooped, remove any stray peel or dark flesh and discard it.

4. Distribute the eggplant equally around the edge of a salad spinner after moving it there. Spin slowly until all moisture is removed. Return the eggplant to the bowl after cleaning it and throwing away all the drippings.

5. Add olive oil, transfer to a serving bowl, and provide heated pita bread or veggies for dipping.