Baba Ghanouj Recipe: Easy, Light, & Delicious

Homemade baba ghanouj
Homemade baba ghanouj

What is up, Habibi?! So like a bunch of people have asked me to share my baba ghanouj (aka ghannouj, aka ghanoush, aka ghanouge)recipe, and I’m here to deliver.

Please tell me you know what baba ghanouj is! No? Bruh…


Basically, baba ghanouj is an eggplant dip/spread that is an excellent starter. Here’s how you can make it:

  • 2 medium size eggplants. Or you can get one giant eggplant! ? ?
  • 1/2 cup olive oil
  • 2 tbs tahini (sesame-based condiment)
  • 1/4 cup chopped Italian parsley
  • 4 minced garlic cloves (or less)
  • 1/2 lemon
  • Salt and pepper to taste. I tend to use a lot of black pepper because it really brings up the parsley flavor

Now lets get to work:

  1. Pre-heat your oven to 400 F.
  2. Take your eggplants and stab them with a fork few times. This will ensures that they don’t explode all over your oven.
  3. Coat eggplants with olive oil, and hit them with some salt and pepper. Start rubbing. I have to admit, it always feels a little weird to rub an oiled eggplant. I don’t know why. ? 
  4. Put eggplants in a baking sheet or a cast iron pan and toss them in the oven for 30 minutes.
  5. Check on the eggplants after 30 minutes. They need to feel very soft. If they don’t, put them back in the oven.
  6. Now that the eggplants are nice and soft, take them out and let them rest.
  7. After they cool down a little bit, slice them lengthwise in halves. Take a fork, and scoop out all the inner goodness into a strainer. The eggplants will be very watery and you will need to get rid of as much water as possible.
  8. After you strained the eggplants, move them onto a cutting board and add the parsley and garlic on top. Take a knife, and start chopping.
  9. Then take a fork, and start mashing everything as if you’re making mashed potatoes. This will make the texture feel more like a dip.
  10. Add the tahini, half of your olive oil, and freshly squeezed lemon juice. Mix well. Remember, you don’t want to add too much tahini, so just eyeball it. If you think you need a little more tahini,  go for it. But just be careful not to use too much.
  11. Add your salt and pepper and mix.
  12. The smell at this point will be incredible. So feel free to give it a taste. Might need some more salt or pepper. If you want more olive oil (which I always do) or more tahini, also feel free to add some more.
  13. Now move the mixture into a bowl, pour in the remaining olive oil on top and throw it in the fridge for few minutes.
  14. Serve with some pita chips…or just some good old pita.

And voila! Give this a try and let me know how it goes.

4 Replies to “Baba Ghanouj Recipe: Easy, Light, & Delicious”

  1. Thank you Taif. The devil is in the details, or in this case the eggplant. I always ground it up and the dice/mash is what I’ve been missing. Also the proper flavors. Yum.

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