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Home Lebanese Recipes and Food Blog Appetizers Baba Ghanouj Roasted Eggplants With Garlic and Tahini

Baba Ghanouj Roasted Eggplants With Garlic and Tahini

November 18, 2012 | Posted in: Appetizers, Dips, Vegetarian We just came back from a visit to Lebanon and in the process captured a whole bunch of recipes straight from Mamas kitchen. This Baba Ghanouj recipe is our first installment for now. Baba Ghanouj is made by mashing roasted eggplants with Tahini paste, some garlic, and a bit of white vinegar to help lighten the color. It is served as a cold appetizer dip along with pita bread and some salted Lebanese pickles such as cucumbers, chili peppers and turnips.
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Back in the old days and even occasionally today, instead of using a food processor folks use a wooden mortar and pestle to mash the eggplants its way into Baba Ghanouj. Mama said that she prefers to do it that way when she has more time. Dont forget to use high quality olive oil to garnish the dip. Enjoy!

Baba Ghanouj Roasted Eggplants With Garlic and Tahini Vegetarian Fasolia Beans Stew Recipe Fasolia bi Zait

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Baba Ghanouj Recipe

Author: Esperance Sammour

4.5 from 2 reviews

Nutrition Information
Serves: 4 Serving size: 4 tbsp

Recipe type: Appetizer Cuisine: Middle Eastern Prep time: 10 mins Cook time: 30 mins Total time: 40 mins
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Baba Ghanouj is a delicious Mediterranean appetizer made with fire roasted eggplants and Tahini sauce.

Ingredients
3-5 medium eggplants (3 lbs) 5 table spoons Tahini paste Juice from 1 freshly squeezed lemon 3 garlic cloves, crushed 1 table spoon white vinegar 1 teaspoon salt (or to taste)

Recipe Categories
Appetizers (14) Breakfast (4) Desserts (10) Dips (7) Lebanese Jokes (1) Meats (8) Poultry (4) Salads (3) Sea Food (2) Traditional (21) Vegetarian (29)

Instructions
1. Roast the eggplants in the oven on medium heat, or on a BBQ grill for about 30 minutes. 2. While eggplants are still hot (not too hot so you dont burn your hands), peel them and discard as much as possible of their seeds. 3. Strain the water from the eggplants by placing them on a colander for about 10 minutes. This step is important so you dont get a liquid Baba Ghannouj. 4. Add eggplants and all ingredients in a food processor and let run for 2-3 minutes until you get a paste. 5. Place Baba Ghanouj paste into a serving plate, garnish with any/all of the following: olive oil, chopped parsley, sumac spice or chili powder, salted picklesetc 6. Serve cold as an appetizer, with a side of Pita bread.

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Comment using... Lancy Pinto Enjoy every bit of the Lebanese dishes...............wow. Reply Like September 25 at 2:56am Julius F Cordeiro S.s.c gujarat board WOW YAMMY. MAKA ZAI. Reply Like September 25 at 3:02am Eva Nouh-chaia what si sumac?? Reply Like August 25 at 10:29am Maroun Sader Las Vegas, Nevada to make baba ghanouj i cruche eggplant by fork not by machine Reply Like August 4 at 9:39am Rashida Hanif National university easy and good recipi Reply Like July 18 at 11:30pm Nada Abouezzeddine Abu Dhabi, United Arab Emirates To make the baba ghanouj lighter , I use for every eggplant a tablespoon of tahini and a tablespoon of skimmed Greek yogurt. Afterwards I add the crushed garlic, lemon and salt. We garnish it with parsley , mint and grenadine seeds. Reply Like July 1 at 5:01am Jello Anarha ! Reply Like June 30 at 3:19am Cosmic Jane Oh thanks I read further down in the narrative and found my answer! Reply Like June 27 at 5:51pm Cosmic Jane What do I get good results if I don't have a food processor? Thanks Reply Like June 27 at 5:49pm Sheila Tenn Joliet Junior College I used to eat this all the time when I worked in the city at a Lebanese Restaurant,"Baba Ghanouj" (AL Ahram Restaurant) and since I am Lebanese I am so looking forward to making this and sharing it with the rest of my family, My mouth is watering YUM! Reply 3 Like April 25 at 11:21am Jessica Schmidt Cohen Yummy! Reply Like April 25 at 11:30am Mama's Lebanese Kitchen Hi Sheila I hope you like this recipe let me know if you have questions Reply Like April 25 at 1:00pm Monica Turnbull Redcliffe, Queensland I am making this as we speak. I used to make it all the time when I worked for a Lebanese family years ago in their shop. So looking forward to tasting it. Reply 1 Like February 16 at 9:12pm Monica Turnbull Redcliffe, Queensland Oh yeah..now thats the stuff dreams are made of.........thank you Reply 1 Like February 16 at 9:38pm Top Commenter

Monica Turnbull Redcliffe, Queensland I was wondering if you had a recipe for flat bread. I just tried the Hummus it was great too. I used to have a recipe for the bread to go with these dishes but I have lost it. Reply Like February 16 at 10:35pm Mama's Lebanese Kitchen I hope you've enjoyed the Baba Ghanouj Monica :-) Reply Like February 23 at 5:14am View 1 more

Simran Chopra cute Reply Like December 4, 2012 at 3:53am Sumu Tariq Director at RISE Special School and Guidance Point will definitely give a try today itself... Reply Like November 19, 2012 at 12:19am Mama's Lebanese Kitchen Let me know what you thought of it Sumu if you've had a chance to try the recipe. Reply Like November 20, 2012 at 12:14pm Nicole Barrak Najem why the white vinegar? Reply Like November 19, 2012 at 12:06am Mama's Lebanese Kitchen Hi Nicole - the white vinegar is used to lighten the color of the baba ghanouj. Reply Like November 19, 2012 at 12:10am Tufy Oudaimy Love that recipe remember me in Lebanon thank you. Reply 1 Like November 18, 2012 at 1:18pm Top Commenter Works at Freelance Food Stylist

Joumana Accad Reply

yum! can eat gallons of it! 12 Like November 18, 2012 at 11:53am Ken Saleh Yum Reply Like November 18, 2012 at 11:22pm
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8 Responses to Baba Ghanouj Roasted Eggplants With Garlic and Tahini Diana Price
November 18, 2012

Looks good I will try adding vinegar which I have not done & have always chared the Aubergine before removing the pulp Reply

John K.

November 19, 2012

Looks awesome and the color is quite light. Never tried it with vinegar before I ought to test this. Thank you so much Mama!

Reply

romeo

November 26, 2012

If I recall, one should put some holes into the eggplants before putting in oven e.g. with a fork. Otherwise they explode. No? Reply

RANA
Ya of course Reply

January 31, 2013

Sari
Have to try this recipe. Reply

December 15, 2012

Debbie

June 24, 2013

Can you cut the eggplant in half and put upside down in oven to roast T hen when roasted take seeds out. It seems whole egg plants Would take a long time to softenz Reply

June 25, 2013 Yes Debbie that should be fine, whatever is easier to get that roast and smoky eggplants. Reply

Ritu
Thanku so much it really helped me thanks once again

September 13, 2013

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