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Baba Ganoush by


1 large Eggplant
2 tablespoons Tahini, plus more as needed
2 Garlic cloves, minced
1⁄4 cup fresh Lemon juice, plus more as needed
1 pinch ground Cumin
1 pinch Paprika
Salt, to taste
1 tablespoon extra virgin Olive Oil
1 tablespoon chopped fresh flat-leaf Parsley
1 tablespoon Pine Nuts


Prepare a medium-hot fire in a charcoal grill.
Preheat an oven to 180C.
Prick the eggplant with a fork in several places and place on the grill rack 4 to 5 inches from the fire.
Grill, turning frequently, until the skin blackens and blisters and the flesh just begins to feel soft, 10 to 15 minutes.
Transfer the eggplant to a baking sheet and bake in the oven until very soft, 15 to 20 minutes.
Remove from the oven, let cool slightly, and peel off and discard the skin.
Place the eggplant flesh in a bowl.
Using a fork, mash the eggplant to a paste.
Add the tahini, the garlic, the lemon juice and the cumin and mix well.
Season with salt, then taste and add more tahini and/or lemon juice, if needed.
Transfer the mixture to a serving bowl and spread with the back of a spoon to form a shallow well.
Drizzle the olive oil over the top and sprinkle with the parsley and pine nuts.
Sprinkle the paprika over it.
Serve at room temperature.

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