Mitzismezze · Recipes

Baba Ghanoush

Baba Ghanoush can be roughly translated into “spoiled father” in Arabic, Baba (father) and spoiled (ghanoush). Sometimes confused with the similar Levantine mezze, mutabal, the main difference between the two is the addition of yogurt to the latter. Some recipes for baba ghanoush omit tahini and some use pomegranate molasses and walnuts. My recipe below uses simply four ingredients as I think tahini adds a certain nutty richness to the smoky aubergine. To make really authentic smoky baba ghanoush, use the gas ring flame to char the aubergine skin first. Serves 4.


2 aubergines

1 clove of garlic

4 tbsps. of tahini

1 tbsp. of lemon juice

1 tbsp. of olive oil

Salt and black pepper to taste



Preheat the oven to 180c. Wash the aubergines and pierce a couple of times with a knife. Place on a baking tray and bake, turning every few minutes until they are cooked through and beginning to wilt and collapse in on themselves. When done, place the aubergines in a plastic bag and allow to cool for 20-30 minutes. When cooled, peel the skin off with your fingers and cut away the stem end. Cut the aubergines half lengthways and remove the seeds from the centre. Using a pestle and mortar, crush the garlic with ½ tsp. of salt. In a food processor, add the aubergines and blend together the tahini, garlic, salt and lemon juice to a course puree. Season to taste with salt and freshly ground black pepper before serving.

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