Baba Ghanoush

Baba Ganoush


Baba ghanoush or Baba ganoush is a Levantine dish made out of mashed eggplant mixed with olive oil, tahini and various seasonings. Usually used as a spread or dip paired with some flat bread or pita chips. The name can be interpreted in many ways, when translated it can mean “father of coquetry/flirtation” which might suggest it might had been invented by a member of a harem. Ganoush can also be a personal name or a surname which can indicate it was invented by a person named “Ghanoush”. Finally it can also be interpreted as “pampered or spoiled father”.

I guess just from the translation alone you can already define the goodness of this dish, the texture is amazing and the flavours is just phenomenal its smoky nutty good.


1 large eggplant
1/4 cup tahini
2 tbsp extra virgin olive oil
3 garlic cloves, minced
1 tbsp chopped fresh flat leaf parsley
juice from 2 lemons
1/2 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp cayenne (I want mine hot, this is optional)
freshly ground black pepper


  1. Prick eggplants with fork.
  2. Using a charcoal grill or open flame grill, cook the eggplants until they are burnt on the outside and soft when pressed by fingers. This might take around 3-5 minutes on each side depending on the strength of flame.
  3. Place eggplants on a baking tray then bake in a 190C preheated oven for 20-25 minutes or until flesh is very soft.
  4. Remove from oven and let it cool, peel skin off then set aside peeled eggplants.
  5. Mash eggplants using a fork until consistency is like a paste.
  6. Add the tahini, garlic, lemon juice, cumin, paprika, cayenne, salt and freshly ground black pepper then mix it well.
  7. Transfer mixture to a serving bowl then drizzle top with olive oil and sprinkle with the parsley.

No Responses

  1. peachkins says:

    I haven’t tried making this at home… but we order this in restos.

  2. Now I am craving a wrapped sandwich with grilled veggies slathered in baba ghanoush.

  3. Karen says:

    I make this every year for my Christmas party…it is liked by all my guests.

  4. A great party dip, always popular. Haven’t tried to make it at home though, I usually purchase one already made or have it when we go out. Thanks for the recipe. :)

  5. Eha says:

    I can already see a couple of my favourite and most knowledgeble foodie posters have commented and I so agree with them. This dish is ‘Mother’s milk’ to me, I make it often, and, yes, there is an aubergine in the fridge!! Tahini always sits on the shelf! Shall try your version tomorrrow or the day after :) !

  6. Kristy says:

    It has been far too long since I made baba ghanoush. And I do love it!

  7. A family favorite in our house for sure.

  8. jen laceda says:

    I love baba ghanoush, although I didn’t know that’s what it meant in literal translation! I like mine hot, too…and I also add cilantro in mine :)

  9. Dear Raymund,

    This looks good and one of my favourite dips for summer!

  1. February 1, 2013

    [...] Lettuce, chopped Radish, thinly sliced Carrots, grated Onion, thinly sliced Baba Ghanoush (recipe here) Lemon Juice [...]

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