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More Popular Recipes

Baba Ghanoush - the Best in the World!

Recipe #67570 | 35 min | 15 min prep | SERVES 6 (Change Servings)
(24) RATE IT NOW READ REVIEWS

RECIPE BY: Mimi Bobeck

.

Posted on: Jul 26, 2003

Print Recipe

Ingredients

  • 1 large eggplant
  • 1/4 cup tahini, plus more as needed
  • 3 garlic clove, minced
  • 1/4 cup fresh lemon juice, plus more as needed
  • 1 pinch ground cumin
  • salt, to taste
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 1/4 cup brine-cured black olives, such as kalamata

    • Directions

    1. 1
      Prepare a medium-hot fire in a charcoal grill.
    2. 2
      Preheat an oven to 375°F.
    3. 3
      Prick the eggplant with a fork in several places and place on the grill rack 4 to 5 inches from the fire.
    4. 4
      Grill, turning frequently, until the skin blackens and blisters and the flesh just begins to feel soft, 10 to 15 minutes.
    5. 5
      Transfer the eggplant to a baking sheet and bake until very soft, 15 to 20 minutes.
    6. 6
      Remove from the oven, let cool slightly, and peel off and discard the skin.
    7. 7
      Place the eggplant flesh in a bowl.
    8. 8
      Using a fork, mash the eggplant to a paste.
    9. 9
      Add the 1/4 cup tahini, the garlic, the 1/4 cup lemon juice and the cumin and mix well.
    10. 10
      Season with salt, then taste and add more tahini and/or lemon juice, if needed.
    11. 11
      Transfer the mixture to a serving bowl and spread with the back of a spoon to form a shallow well.
    12. 12
      Drizzle the olive oil over the top and sprinkle with the parsley.
    13. 13
      Place the olives around the sides.
    14. 14
      Serve at room temperature.

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    Featured Reviews for This Recipe

    reviewer icon

    From: ellestrange

    On Feb 28, 2008

    I have always wanted to try baba bhanoush. Had some tahini in the fridge (i love hummus) and looking for something to make with it. Make sure to really mince or crush your garlic & I added extra cumin. This recipe is a keeper! Thanks, mimi! I made and reviewed this for February Herb/Spice of the Month / CUMIN cooking game.

    1 person found this review helpful

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    • From: Maryblueeyes

    On Feb 4, 2008

    The most delicious baba ganoush I've ever had! Never going to buy it from a store ever again!

    0 people found this review helpful

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    • reviewer icon

    From: Paramela

    On Feb 5, 2006

    Good, but I thought there was too much tahini and ended up adding another 1/8 cup lemon juice to try to cut the tahini flavor. The tahini seemed to overpower the eggplant, much to my dismay. BUT I did get several compliments on it, so maybe that's just my taste. To future cooks who try this recipe, I would recommend mixing in maybe 2 tablespoons of tahini and 2 tablespoons of lemon juice (since other people who have reviewed this recipe thought 1/4 cup was too much lemon) and then adjusting to your own taste preferences. I wish I'd prepared it that way. Because you can always add more tahini/lemon juice, but you can't take it out once it's in there!!

    12 people found this review helpful

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    • From: HollyJane

    On Oct 4, 2004

    I was looking for a baba ghanoush recipe to use up some eggplant I had lying around, and this was great! I must admit, I didn't have time to drag out the grill to roast the eggplant, so I just used the oven. It still turned out great. Thanks for a great recipe.

    7 people found this review helpful

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    • Read all 24 reviews
    Nutrition Facts

    Serving Size 1 (115g)

    Recipe makes 6 servings

    The following items or measurements are not included below:

    brine-cured black olives

    Calories 103
    Calories from Fat 65 (62%)
    Amount Per Serving %DV
    Total Fat 7.2g 11%
    Saturated Fat 1.0g 5%
    Monounsaturated Fat 3.5g
    Polyunsaturated Fat 2.4g
    Trans Fat 0.0g
    Cholesterol 0mg 0%
    Sodium 10mg 0%
    Potassium 273mg 7%
    Total Carbohydrate 9.2g 3%
    Dietary Fiber 4.1g 16%
    Sugars 2.4g
    Protein 2.9g 5%
    Vitamin A 85mcg 1%
    Vitamin B6 0.1mg 6%
    Vitamin B12 0.0mcg 0%
    Vitamin C 7mg 13%
    Vitamin E 0mcg 1%
    Calcium 54mg 5%
    Iron 0mg 3%

    detailed view...

    how is this calculated?

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