search saves

Baba Ghanoush

Baba Ghanoush created by Bonnie G 2

A Middle Eastern dip or salad, made from aubergines/eggplant and tahini, deliciously garlicky and sublimely fresh with mint and lemon. Serve with pitta bread and salad as part of a mezze table, or pack in a leakproof pot and eat with breadsticks and strips of raw red pepper for a great picnic dish. There are many good recipes for babaganoush, but I especially like this one which comes from "Diva Cooking" by Victoria Blashford-Snell and Jennifer Joyce. As with most traditional dishes of this type, feel free to ring the changes with the herbs and quantities.

Ready In:
50mins
Serves:
Units:

ingredients

directions

  • Prick the aubergines/eggplant seveeral times with a fork.
  • EITHER: Preheat the oven to 375F/190C and roast the aubergines for 30-40 minutes until they are soft and the skin is blackened. OR: Roast the aubergines over a barbecue, turning frequently, until they are soft and the skin is charred.
  • Allow the aubergines to cool.
  • When cool, half the aubergines, scoop out all their flesh and discard the skins.
  • Put the flesh in the food processor with the garlic, lemon juice, tahini, olive oil and mint, and blitz until the mixture is puréed.
  • Season to taste with salt and pepper.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@Syrinx
Contributor
@Syrinx
Contributor
"A Middle Eastern dip or salad, made from aubergines/eggplant and tahini, deliciously garlicky and sublimely fresh with mint and lemon. Serve with pitta bread and salad as part of a mezze table, or pack in a leakproof pot and eat with breadsticks and strips of raw red pepper for a great picnic dish. There are many good recipes for babaganoush, but I especially like this one which comes from "Diva Cooking" by Victoria Blashford-Snell and Jennifer Joyce. As with most traditional dishes of this type, feel free to ring the changes with the herbs and quantities."
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. Bonnie G 2
    Love this stuff but never thought of trying to make it myself. Finally decided it was time, love the flavor blend and so easy to make. Only thing I did different was cut the recipe in half for my family of 2 and it still made a lot
    Reply
  2. Bonnie G 2
    Baba Ghanoush Created by Bonnie G 2
    Reply
  3. zoe.s.true
    very nice and light! I actually roasted the garlic (I used 3 large cloves) with one eggplant and omitted the tahini. Very yummy with the mint - Thanks!
    Reply
  4. Syrinx
    Baba Ghanoush Created by Syrinx
    Reply
  5. Syrinx
    A Middle Eastern dip or salad, made from aubergines/eggplant and tahini, deliciously garlicky and sublimely fresh with mint and lemon. Serve with pitta bread and salad as part of a mezze table, or pack in a leakproof pot and eat with breadsticks and strips of raw red pepper for a great picnic dish. There are many good recipes for babaganoush, but I especially like this one which comes from "Diva Cooking" by Victoria Blashford-Snell and Jennifer Joyce. As with most traditional dishes of this type, feel free to ring the changes with the herbs and quantities.
Advertisement