Baba Ganoush – Chef’s Pencil

A delightful Eastern Mediterranean dip, and one of the most popular Middle Eastern dishes, baba ghanoush holds its own without needing to be part of the meze – a selection of appetizers or small dishes served in the Middle East. It is perfect on grilled bruschetta, bread, Lebanese pita or with savory crackers, lavosh or crisp papadums.

Cumin and sweet paprika give this baba ganoush a true oriental burst of flavor. It goes great with fresh tomatoes or a light salad.

Baba Ganoush

Baba Ganoush

Diana Oana

Prep Time 30 minutes

Cook Time 20 minutes

Total Time 50 minutes

Course Breakfast, Snack

Cuisine Arabic



  • 500 g eggplants (3 large eggplants) roasted and peeled
  • 50-70 g tahini/sesame paste to taste
  • 2 cloves garlic
  • juice of ½ lemon
  • 1 tsp salt
  • 1-2 tbsp olive oil extra virgin
  • cumin powder
  • sweet paprika
  • fresh parsley


  • Roast the eggplants on each side in a skillet over high heat.

  • Peel the eggplants and place them in a sieve to cool. Allow excess water to drain.

  • Add the peeled eggplant, garlic, sesame paste, lemon juice, and salt into the bowl of a blender/Thermomix and blend until you get the desired consistency (for Thermomixer, speed 4 for 10 seconds).

  • Transfer the salad to a bowl, drizzle with olive oil, cumin powder, paprika and fresh parsley leaves.

  • Serve with Lebanese pita bread/fresh bread and vegetables.


Baba GanoushBaba Ganoush

Related: Hummus Recipe
Related: Tapenade
Related: Tzatziki – Cucumber Yoghurt Dip
Related: Taramosalata: Greek Fish Roe Dip
Related: Muhammara: Middle Eastern Red Pepper Dip

Diana Oana

As an award winning food blogger, I started my culinary journey in 2010, driven by a fervent commitment to crafting flavorful, tasty meals that defy the stereotype of bland health cuisine.

I love to cook anything from appetizers to main courses and desserts from a wide range of cuisines as well as traditional Romanian dishes.

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