Baba Ganoush: A Levant Recipe

Baba ganoush also spelt as (baba ganush, baba ghanoush, baba ghanouj or baba ghanoug) is a Levantine dish of cooked eggplant mixed with tahina, olive oil, and various seasonings. The Arabic explain baba ghanoush to mean “pampered papa” or “coy daddy”, perhaps with reference to a member of a royal harem.

Baba ganoush is a popular meze, often eaten as a dip with khubz or pita bread, and is sometimes added to other dishes. It is popular in the Levant (area covering Israel, Jordan, Lebanon, Palestine, Iraq and Syria) as well as in Egypt, Kurdistan, Iran and Armenia.

Here’s what you need for 10 servings;

  • 2 to 3 medium eggplants (about 3 pounds total)
  • 2 to 3 tablespoons olive oil 
  • 1/3 cup tahini
  • 2 cloves garlic, peeled and crushed
  • Juice of 2 lemons (about 1/2 cup)
  • Kosher salt and freshly ground black pepper
  • N/A freshly ground black pepper

To start cooking, you need to;

  • Preheat the oven to 450°F. Rub the outside of the eggplants with olive oil and place them in a roasting plan.
  • Roast the eggplant until the skin has charred and the interior is tender, 15 to 20 minutes. Let cool.
  • Peel and seed the cooled eggplant, roughly chop the flesh, and then transfer it to the bowl of a food processor.
  • Add the tahini, garlic, lemon juice, some salt and pepper to taste, and a few teaspoons of cold water into the processor bowl.
  • Blend the mixture to a coarse paste, adding a bit more water as needed to allow the mixture to blend.
  • Adjust the seasoning with salt and pepper to taste and serve.

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