Baba Ghanouj


Prep Notes: This is my mom's recipe, it is actually really simple, the secret is to roast the eggplant for a charred taste and use yogurt to make it creamy. If you can use the grill that would be ideal but you can also just use an oven or even in the microwave. 

Cooking Time: 45 minutes
Yields: 8 servings

1 Large eggplant
1/4 cup lemon juice
1/4 cup tahini
2 TBS Water
1 TBSP Plain yogurt
2 cloves garlic, minced
Salt and pepper 
Olive oil
To garnish: parsley, pomegranates and olive oil 


  1. Poke the eggplant with a knife a couple of times then wrap it in foil and grill it for 20 minutes (depends on how hot the oven/grill is) you want it to be really cooked well. Remove skin and take out all the pulp and place in a bowl. For a quick fix you can even use the microwave to cook it, use the same method of poking then place in the microwave covered for about 8-12 minutes, depending on how hot your microwave gets. Use only the pulp inside.

  2. In a separate bowl mix the lemon, tahini, water and salt - until it looks like a thick paste. You can use more water as you see fit. Then add the garlic, yogurt and olive oil, mix it all well then add the eggplant pulp and mix. I garnish with parsley, pomegranates and olive oil.