This Baba Ghanoush Is Authentic, Smoky and Delicious

Eggplant lovers unite. Make this baba ghanoush.baba ghanoush recipe

Watch the recipe video:

INGREDIENTS (6 appetizer-dipping portions)

2 medium-sized eggplants

1/2 cup of raw tahini

1 tbsp. lemon juice

2 small cloves garlic, minced (cut very, very small)

salt, to taste

black pepper (optional), to taste

Olive oil, for garnish

parsley, for garnish


* the written recipe has been improved since the video was originally made: now it’s easier and cleaner.

With a fork, prick a couple holes in the eggplants. Wrap each eggplant in two layers of aluminum foil. Place them directly on a stovetop flame on medium heat for about twenty minutes, rotating every 5 minutes, until they smell very smoky. Or, you can use a grill and skip the foil.

Allow the eggplants to cool.

Over the sink, unwrap the foil and place the eggplants in a strainer. Peel off the skin with your hands and the eggplants in half. Some liquid will drain out into the sink. Remove the seeds (optional- sometimes the seeds are bitter).

Place the eggplant in a bowl. Add raw tahini, lemon juice, garlic and salt.

Mash with a for. If it’s too liquidy, add more tahini. Taste and adjust lemon and salt to taste.

Garnish with parsley and serve cold, room temperature or warm.