Baba Ganouj

Baba Ghanouj can be purchased in the store, but the fresh version is much tastier.


2 cups


  • 2 lbs. eggplants
  • 3 cloves garlic
  • Salt
  • 4 tbsp. tahina (sesame paste)
  • Juice of two lemons
  • 1/2 tsp. ground cumin
  • Olive oil


Heat the broiler. Broil the eggplants (be sure to pierce the eggplant in a few places before broiling to avoid eggplant explosions) until charred on all sides and very soft. Remove and place in a paper bag. Once cool, remove skin and mash in colander with a folk, allowing extra juice to seep away. Pour eggplant into a mixing bowl and add garlic, a pinch of salt, tahina and lemon juice. Adjust flavoring to taste.

Place mixture in shallow bowl and lightly drizzle with olive oil. This is best served lukewarm.


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