Baba Ghanoush

    50 mins

    Lebanon has given us this incredible, tangy, roasted brinjal dip! Delicious with veggies, pita bread and houmous as part of a meze platter, or - of course - on it's own!

    456 people made this

    Serves: 12 

    • 1 brinjal
    • 4 tablespoons lemon juice
    • 4 tablespoons tahini (1/2 cup sesame seeds crushed with 2 tbsp olive oil and 1/2 tsp salt. 3 cloves garlic and 1/4 cup lemon juice optional)
    • 2 tablespoons sesame seeds
    • 2 cloves garlic, minced
    • salt and freshly ground black pepper to taste
    • 1 to 2 tablespoons extra-virgin olive oil

    Prep:10min  ›  Cook:40min  ›  Ready in:50min 

    1. Preheat oven to 200 C. Lightly grease a baking tray.
    2. Place brinjal on baking tray, and pierce holes in the skin with a fork. Roast it for 30 to 40 minutes, turning occasionally, or until soft.
    3. Remove brinjal from oven, and place into a large bowl of cold water. Remove from water, and peel skin off.
    4. Place brinjal, lemon juice, tahini, sesame seeds and garlic in a mixie, and purée. Season with salt and pepper to taste.
    5. Transfer mixture to a medium size mixing bowl, and slowly mix in olive oil. Refrigerate for 3 hours before serving.

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    Reviews and Ratings
    Global ratings:

    Reviews in English (380)


    I love this recipe, but I roasted my eggplant the way my Greek mother-in-law showed me...I place the whole eggplant, skin and all on the stove burner and charred each side over medium-high heat until it is soft and black all over. Then, i wrap it tightly in foil and placed in on the burner at low heat for about 30 min, turning once. By this time it should be very soft. Let it sit until it cools enough to handle and unwrap the foil over a bowl to collect all of the juices that leak (the juices add so much flavor) and carefully remove the blackened outer skin and discard that. Then you are left with a perfectly smoky eggplant pulp to add to the other ingredients. I keep the seeds in it and don't have any complaints of bitterness.  -  14 May 2004  (Review from Allrecipes US | Canada)


    I think when you grade a recipe you should follow the recipe all the way through. This allways makes me smile when I see people saying "I substituted this for that and I also fried it instead of baking and then I used different amount of ingredients and it tuned out to be yacky, so do not bother." I like to follow recipes and find out what makes the taste. So here it is: 1. This is very important to have a good tahini. Buy one made from roasted sesame seeds. No mayo can substitute tahini. If you like you can use mayo in addition, but that alternates the taste. 2. Choose big eggplant or 2 medium. One of the comments here was very helpful. 3. Bake it - do not fry. Do not cut and do not peel before baking. The catch here is not only to make it soft. It is important that skin and some eggplant meat burn. The best method to use described by TYEBUG in comments. 4. I did not have to deal with bitterness. Eggplants here in California are not bitter at all. I tried Chinese eggplants for this recipe as well, the regular eggplants are better, they taste different. Chinese eggplants might be a great alternative to bitter once in your area. Do not forget to salt it at the end!  -  01 Jul 2004  (Review from Allrecipes US | Canada)


    EGGPLANTS EXPLODE IF YOU DONT POKE THE SKIN!!!!!!!!! OOOOPSSS!!! I almost had a heart attack. I thought my oven was exploding. Following directions is a good idea  -  31 Jan 2007  (Review from Allrecipes US | Canada)