Baba Ghanoush

Baba Ghanoush
Baba Ghanoush

Also known as Baba Ghanouj, Baba Ganush, Baba Ghannouj or Baba Ghannoug. Baba Ghanoush is a Middle Eastern dip made with eggplant. In Egypt, Baba Ghanoush is usually served as a salad or side dish, in Lebanon as a starter or appetizer.

I do like eggplant and have had this dip before in restaurants - so I thought I would try to make it at home. Boy! It is very good! I used Naan as the bread, but you could certainly spread this on a pita or have it with some wheat crackers - either way it would make for a very tasty, filling and low cal lunch or snack.

Tahini is a paste made with sesame seeds and olive oil and is a very common ingredient in Homemade Hummus and similar Middle Eastern dips and dishes. You should be able to find tahini in the supermarket or you can make your own.

 Print Recipe

  • 1 large eggplant
  • 1 clove garlic
  • Juice from 1/2 lemon
  • 3 Tablespoons Tahini
  • Salt to taste – I use just a pinch
  • 1 teaspoon olive oil
  • 1/4 teaspoon Ground Cumin
  1. Preheat oven to 375 and bake eggplant for 30 mins, until inside is soft and scoopable. Let cool.
  2. Cut eggplant open and scoop out flesh to a sieve - mash to remove liquid.
  3. Add eggplant and remaining ingredients in a food processor - blend for 2 minutes.
  4. Garnish with lemon slices or black olives.
  5. Can be served at room temperature with pita, crackers, or flatbread.