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Baba Ghanoush


2 eggplants
1/4 cup lemon juice
1/4 cup tahini
2 tablespoons sesame seeds
2 cloves garlic, minced
salt and pepper to taste
2 tablespoons olive oil



This method gives the Baba Ghanoush a smokier flavor.

Turn BBQ on to high.  Make holes in the skin of the eggplant with a fork.  Lather with olive oil.  Place onto the BBQ and cook for 15-20 minutes, making sure to rotate them as you cook.  They will char and blister.  When they have collapsed and softened, remove from BBQ and set aside to cool a bit.  Split them open and scoop the mixture out


Turn on your stovetop and place eggplant directly onto the flame, turning occasionally until black and blistered.

Place into a bowl and cover with plastic wrap, releasing the skin.  Peel the skin or scoop out the inside.

For Both Methods:

Once you’ve cooked and cooled the eggplant, place eggplant, lemon juice, tahini, and garlic in a blender or food processor, and puree, taking care not to over-process. Season with salt and pepper to taste. Transfer eggplant mixture to a medium size mixing bowl, and slowly mix in olive oil. Refrigerate for 3 hours before serving.

George Christidis