Baba Ganoush


  • 2 medium eggplants
  • 1/4 cup tahini (sesame paste)
  • 2 cloves garlic, minced
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • Chopped fresh parsley, for garnish


  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Cut the eggplants in half lengthwise and place them cut-side down on the baking sheet.
  3. Bake the eggplants for 35-40 minutes, until the skin is charred and the flesh is soft and tender.
  4. Remove the eggplants from the oven and let them cool slightly.
  5. Scoop out the flesh of the eggplants and transfer it to a mixing bowl. Discard the charred skin.
  6. Add the tahini, minced garlic, lemon juice, and olive oil to the bowl with the eggplant flesh. Use a fork or a whisk to mash and mix everything together until smooth.
  7. Season the Baba Ganoush with salt and pepper to taste.
  8. Transfer the Baba Ganoush to a serving bowl and garnish with chopped fresh parsley.
  9. Serve the Baba Ganoush with pita bread, crackers, or fresh vegetables for dipping.

This creamy and flavorful Baba Ganoush is the perfect appetizer or snack for any occasion. The roasted eggplant provides a rich and smoky flavor, while the tahini, garlic, and lemon juice add a tangy and nutty taste. The olive oil helps to create a smooth and creamy texture. This dish is easy to make and can be served as a dip, spread, or even as a side dish for your favorite Middle Eastern meal. Enjoy!