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+ servings

Baba Ghanoush

Levantine eggplant cream
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 1 Bowl


  • 1 Eggplant
  • 3 tbsp Tahini
  • 1 Clove of garlic
  • 1/2 Lemon
  • Salt, pepper


  • Wash the eggplant and use a knife to cut small slits in the eggplant.
  • Cook the eggplant at high heat (225°C) in the oven or on the grill. It may take 30 minutes before the eggplant is cooked through. Depending on the size, it sometimes takes a little longer, sometimes a little shorter. It is ready as soon as the flesh is butter-soft and the skin is crispy. After cooling down, the eggplant collapses.
  • After cooling, peel the skin off the pulp. Please be careful, the inside can still be very hot, even if it doesn't appear to be.
  • Peel the garlic and crush it with salt in a mortar until it becomes a mousse.
  • Squeeze the lemon and mix the juice with the garlic.
  • Add the pulp of the eggplant and crush it while mixing.
  • Add the tahini and continue stirring. The consistency should be loose and creamy. The flesh of the eggplant frays, it remains slightly fibrous.
  • Before serving, you can optionally pour a dash of olive oil over your Baba Ghanoush and garnish with pomegranate seeds and olives.
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