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Baba Ghanoush

This Baba Ghanoush Is authentic, smoky and delicious.  

Eggplant lovers unite. Make this baba ghanoush.


Note: the written recipe has been improved since the video was originally made: now it’s easier and cleaner.

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings


  • 2 medium-sized eggplants
  • ½ cup of raw tahini
  • 1 tablespoon lemon juice
  • 2 small cloves garlic, minced (cut very, very small)
  • Kosher salt, to taste
  • Freshly cracked black pepper (optional), to taste
  • Extra virgin olive oil, for garnish
  • Fresh parsley, for garnish


1. 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.

2. Allow the eggplants to cool.

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

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

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

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