top of page
gWQbg04NyhkAoNxpRqeOQ_1000x.jpg_v=1617731060.jpg

Baba Ghanoush (my fav)

Baba Ghanoush is hands down my favorite Lebanese dish. Smoky, creamy, and bursting with flavor, it’s made from roasted eggplant blended with tahini, lemon juice, and garlic. Every bite is silky and rich, with that irresistible charred depth you can only get from fire-roasting the eggplant. In Lebanon, it’s more than just a dip, it’s the centerpiece of mezze spreads, scooped up with warm pita and shared with friends and family. For me, Baba Ghanoush is comfort in a bowl, a dish I could eat every single day and never get tired of.

My Story

This is your About page. This space is a great opportunity to give a full background on who you are, what you do and what your site has to offer. Your users are genuinely interested in learning more about you, so don’t be afraid to share personal anecdotes to create a more friendly quality. Every website has a story, and your visitors want to hear yours. This space is a great opportunity to provide any personal details you want to share with your followers. Include interesting anecdotes and facts to keep readers engaged. Double click on the text box to start editing your content and make sure to add all the relevant details you want site visitors to know. If you’re a business, talk about how you started and share your professional journey. Explain your core values, your commitment to customers and how you stand out from the crowd. Add a photo, gallery or video for even more engagement.

The Recipe

​

​​

​

​

Ingredients

  • 2 large eggplants (about 2 pounds total)

  • 3 tablespoons tahini (sesame paste)

  • 2 tablespoons fresh lemon juice (or more to taste)

  • 2 tablespoons extra virgin olive oil (plus more for drizzling)

  • 2 garlic cloves, minced

  • ½ teaspoon salt (plus more to taste)

  • Optional garnish: chopped parsley, smoked paprika, pomegranate seeds

Servings: 6 as part of a mezze spread
Prep Time: 10 minutes
Cook Time: 30–40 minutes

Instructions

  1. Roast the eggplant

    1. Preheat oven to 450°F (230°C) or heat a grill to medium-high.

    2. Pierce eggplants several times with a fork. Roast directly on the oven rack or grill until skins are blackened and flesh is soft, about 30–40 minutes, turning occasionally for even charring.

  2. Cool and peel

    1. Transfer to a bowl, cover with foil or a plate, and let steam for 5–10 minutes (this makes peeling easier). Remove skins and discard.

  3. Mash and mix

    1. Place the roasted eggplant flesh in a colander for a few minutes to drain excess liquid.

    2. Transfer to a bowl and mash until smooth (or keep slightly chunky if you like texture).

  4. Season

    1. Stir in tahini, lemon juice, olive oil, garlic, and salt. Taste and adjust seasoning — add more lemon for brightness, salt for depth, or tahini for creaminess.

  5. Serve

    1. Spoon into a shallow bowl, drizzle with olive oil, and garnish with parsley, paprika, or pomegranate seeds. Serve with warm pita or fresh veggies.

image.png
image.png
bottom of page