Recipe: Baba Ghanoush

love eggplant. Whenever we go out for dinner I am always drawn to anything on the menu with eggplant in it, particularly if we’re eating japanese. However, I don’t have anywhere near the same success with it at home. In fact, I don’t cook with it all that often, because I’m sick of being somewhat disappointed with the results. If anyone has any suggestions for what I might be doing wrong I’d love to hear them!

Baba ghanoush however is a different story – this is almost impossible to get wrong, so I can get my eggplant hit at home in the form of a delicious dip – win!

Ingredient List

  • Large eggplant
  • 2-3 cloves garlic
  • 4 tbs lemon juice
  • 4 tbs tahini
  • 1 1/2 tsp cumin
  • Salt & pepper
  • Olive oil



  1. Preheat oven to 200C
  2. Using a fork prick the eggplant all over, then place in the oven on a baking tray for 30-40 minutes. Turn it occasionally and remove when it is soft
  3. Finely dice the garlic
  4. Place the eggplant in a bowl of cold water, then peel the skin off
  5. Put the eggplant in your food processor along with the garlic, lemon juice, tahini and cumin and blend
  6. Season with salt and pepper to taste then remove and put in a bowl
  7. If needed, stir through olive oil (mine didn’t need it this time)
  8. Refrigerate for 2-3 hours before enjoying


How do you use eggplant? Any tips or suggestions for me?!

1 Comment on Recipe: Baba Ghanoush

  1. Stevie
    April 24, 2013 at 5:59 pm (11 years ago)

    I love Baba Ghanoush! I always assumed it would be too tricky so never really bothered but will definitely try it now. Thanks Lizalot 🙂
    I just fried some eggplant last night to have with my fresh pesto pasta and it was great! I think cutting it really thin is the key… and seasoning well.


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