Baba ghanoush

baba ghanoush

Finally I can make baba ghanoush, the first time I knew it was as I worked at 5-star hotel in Jakarta, Indonesia. One of the menu is Lebanese mezze platter; it’s selection of small dishes serve as appetizer. The mezze platter consist of  hummus, tabbouleh, baba ghanoush, köfte and pita bread. I’ve made hummus before and can’t wait to share this baba ghanoush recipe with you.

Check out some of baba ghanoush recipe from other food bloggers:

Baba ghanoush


  • 2 medium eggplants
  • 4 tablespoons Tahini
  • 1 clove garlic, minced or grated
  • 1/2 lemon
  • 2 tablespoons Olive oil
  • 1 tablespoon chopped fresh parsley
  • salt


  1. Preheat the oven to 350°F /175°C.
  2. Put the whole 2 eggplants in the oven (prick some holes in the eggplant with a fork before putting it in the oven). Roast them for 1 hour.
  3. Take the eggplants from the oven, cool down for about 15 minutes and peel off the skin.
  4. Cut the skinned eggplants in pieces, put in a bowl and mash them with a fork.
  5. Squeeze the lemon, add Olive oil, tahini, minced garlic, parsley and salt. Mash again with a fork until it's mixed well. (you can also use food processor to mix it).
  6. Place it in a serving bowl, add some more olive oil and chopped parsley on top.
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