Eggplant Baba Ghanoush

Eggplant Baba Ghanoush


1 person made this

About this recipe: Baba ghanoush has a deliciously smoky and nutty taste and a creamy texture and is a great way to "hide" eggplant for reluctant eggplant eaters. Serve it with wedges of warm pita bread.

Lynn Lewis

Serves: 4 

  • 2 large eggplants, about 600 g each
  • 7 tablespoons lemon juice
  • 3 tablespoons tahini
  • 1 tablespoon oil from tahini jar
  • 3 cloves garlic, crushed
  • salt
  • 2 tablespoons pomegranate seeds, for garnish (optional)
  • chopped fresh parsley, for garnish

Prep:1hr10min  ›  Cook:30min  ›  Ready in:1hr40min 

  1. Preheat oven to 240ºC. Line a baking tray with aluminium foil. Wash eggplants; place wet on foil. Bake 25 to 30 minutes, turning occasionally.
  2. Rinse eggplants under cold running water. Cut in half, scoop flesh into a bowl and drizzle with 3 tablespoons lemon juice to prevent discolouration.
  3. Mash eggplants in a bowl. Mix in tahini and 1 tablespoon oil from the jar, 3 tablespoons lemon juice and the garlic. Cover and refrigerate at least 1 hour.
  4. Just before serving, add remaining 1 tablespoon lemon juice and salt to taste. Garnish with pomegranate seeds, if using, and parsley.

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