Sorry, you need to enable JavaScript to visit this website.
Baba Ghanoush

Baba Ghanoush

Wandering how to make the authentic Baba Ganoush? Here is an easy and quick way to prepare the famous Middle Eastern eggplant spicy dip.

29 November, 2018
Average: 2 (36 votes)


Dietary Consideration

serves for


total time

0 HR 35 MIN


1 large
Flaxseed Oil
1 tbsp
1 clove, crushed
Lemon juice
1 pinch, ground
1 1/2 tbsp
Extra virgin olive oil
1 tbsp
Pine nuts
2 tbsp
2 tbsp flat-leaf, chopped
1/2 tsp, smoked
black, freshly ground


How to make baba ghanoush 

  • Preheat the grill to hot.
  • Cut the eggplant into 0.5 cm | 0.25" thick slices and sprinkle with salt.
  • Place in a colander in the sink and leave for 10 minutes.
  • After 10 minutes, pat the slices dry with kitchen paper.
  • Arrange on a large baking tray and drizzle with flaxseed oil, seasoning with salt and pepper at the same time.
  • Grill for 6-8 minutes, turning occasionally, until golden and lightly charred.
  • Remove from the grill and wraps the slices in a sheet of aluminium foil.
  • Leave to cool for 5 minutes.
  • Remove the skin from the eggplant after 5 minutes and roughly chop the flesh.
  • Combine in a food processor with the garlic, lemon juice, cumin, and tahini, and blend on high for 1-2 minutes until smooth and creamy.
  • Season to taste as needed.
  • Spread the mixture on a serving plate and garnish with the extra-virgin olive oil, pine nuts, parsley, and smoked paprika.

Search Recipes

Fennel and Potato Gratin with Camembert

Fennel and Potato Gratin with Camembert

Next Recipe