Baba ganoush

Name: Baba ganoush
Total time: 60 min
Yield: 3
Cuisine: Lebanese
Ingredients: 650 g Aubergine; 45 g Tahini; 40 g Lemon juice; 8 g Garlic; 15 g Olive oil; 10 g Fresh parsley; 2 g Salt; 1 g Ground cumin

Roasted aubergine blended with tahini, lemon and garlic.

Estimated total time: 60 minutes3 portionsAbout 200 kcal per portion

Baba ganoush in a white bowl with pita and sliced vegetables — Photo: Breville USA · CC BY 2.0 · Photo source. Representative dish photograph; recipe ingredient choices and plating may differ. Image resized and JPEG encoded for website use.

Ingredients for 3 portions

650 g Aubergine
45 g Tahini
40 g Lemon juice
8 g Garlic
15 g Olive oil
10 g Fresh parsley
2 g Salt
1 g Ground cumin

Method

Heat oven to 230°C. Prick aubergines all over and roast for 40–45 minutes, turning once, until collapsed and very soft.
Cool until safe to handle, split and scoop flesh into a sieve. Drain for 10 minutes, discarding the skins.
Mash flesh with tahini, lemon, crushed garlic, salt and cumin; keep a little texture.
Spoon into a bowl, swirl olive oil over the surface and scatter with parsley.

Baba ganoush and mutabbal naming varies across the region; this is the familiar tahini-based version. Bread is not included.

بابا غنوج

Allergens and ingredient checks

Listed allergens: sesame. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Feel Good Foodie · Lebanese baba ghanoush

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