Eggplant Baba Ghanoush

    1 hour 40 mins

    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.

    1 person made this

    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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    Reviews in English (1)


    Delicious! For extra smoky flavour I added a tiny dash of Wright's Hickory Concentrated Liquid Smoke (a product I bought in the US). I used one huge eggplant which wasn't quite ready at 30 mins and needed an extra 20 mins baking time. Didn't have tahini either and it turned out fine. Great served with baked Lebanese Bread chips.  -  17 Aug 2009  (Review from Allrecipes AU | NZ)