BABA GHANOUJ
R E C I P E
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INTRODUCTION
BABA GHANOUJ
Creamy roasted eggplant blended with tahini, garlic, and lemon. A silky, savoury dip that's perfect with warm pita or crisp veggies.
BABGHANOUJ RECIPE
✅ 1 large eggplant (about 1 lb)
✅ 2–3 tablespoons tahini
✅ 2 tablespoons fresh lemon juice
✅ 1–2 garlic cloves, minced
✅ 2 tablespoons extra virgin olive oil (plus more for serving)
✅ Salt to taste
✅ Pinch of cumin (optional)
✅ Chopped parsley and pomegranate seeds for garnish (optional)
INSTRUCTIONS
✅ Roast or grill the eggplant until charred and soft (about 30–40 minutes). Let cool, then peel and scoop out the flesh.
✅ Place eggplant in a food processor or mash by hand for a more rustic texture.
✅ Add tahini, lemon juice, garlic, olive oil, and salt. Blend or mix until creamy and well combined.
✅ Taste and adjust seasoning or lemon juice as needed.
✅ Transfer to a serving dish, drizzle with olive oil, and garnish with parsley and pomegranate seeds if desired.
✅ Enjoy with pita, crackers, or fresh vegetables.
Let us know if you'd like a smoky version with fire-roasted eggplant or a spicy twist with harissa!