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Baba Ghanoush

Baba ghanoush is a Levantine eggplant dish that's perfect slathered on a slice of baguette, making it excellent picnic food. It's richly flavored with tahini, lemon, and lots of garlic.



For 4 Serving(s)


  • 1 1/2 lb eggplant
  • olive oil
  • coarse salt
  • 2 clv garlic
  • 3 T lemon juice
  • 1/4 c tahini
  • black pepper

Baba Ghanoush Directions

  1. Preheat oven to 425˚F.
  2. Brush the cut sides of the eggplant generously with olive oil and sprinkle with salt. Set on a rimmed baking sheet, cut side up, and roast for 1 hour, until the skin is blackened and the eggplant is very tender. Remove from heat and let rest for 30 min.
  3. Scoop out the eggplant flesh and discard the skin. Place eggplant in a fine mesh strainer over a bowl. Press to drain any liquid, and set aside.
  4. Using a mortar and pestle or a food processor, blend together the garlic, lemon juice, tahini, and black pepper until smooth. Add the eggplant and blend until very creamy. Add 1-2 tablespoons of water if the baba ghanoush is too thick. Taste and add more salt, pepper, lemon juice, or olive oil if needed. Place in a serving bowl and refrigerate for 1 hour.
  5. Serve with warm pita.

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