Authentic Baba Ganoush

Authentic Baba Ganoush


  • • 2 extra large Eggplant (1.5 to 1.75 lbs each)
  • • 2 garlic cloves, finely minced (use a garlic press)
  • • 4 tablespoons tahini paste
  • • 1 tablespoon lemon juice
  • • 1 teaspoon salt
  • • 2 tablespoons plain full fat yogurt (optional, but delicious)
  • • Liquid smoke
  • Garnish: olive oil, zaatar spice, fresh herbs like parsley, toasted pita bread


Roast Egg Plant in a 425 F- 450F oven. Slice in half, lengthwise, roast flesh side down, on a parchment lined sheet pan until very tender, about 60 minutes. Test by piercing skin with a fork, and continue roasting until flesh is very tender. Scoop out flesh, drain for 10 minutes. mash with a fork and add the remaining ingredients. To achieve the smoky flavor, add a ½ teaspoon of liquid smoke.

Place the drained eggplant in a mixing bowl. You should have 2 cups (or 2 1/4 cups) of eggplant flesh. Add the tahini paste , garlic, lemon, salt and yogurt. Mix, taste, adjust salt and lemon. For a delicious richness, add 2-3 tablespoons plain yogurt. Stir with a fork until relatively smooth.

Place in a shallow serving bowl, make a circular well with the back of a spoon and drizzle with olive oil, and sprinkle with your choice of aleppo chili flakes, zaatar spice, or sumac. Sprinkle with fresh herbs. Serve with warm pita bread and/or veggies.

If you end up with less that 2 cups of eggplant flesh after it is drained, please modify the additional ingredients accordingly. For example, you may not need as much tahini, salt, lemon, etc….

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