Baba Ganoush

Baba Ganoush

By annamueser Published: August 7, 2012

  • Yield: 3-4 cups
  • Prep: 10 mins
  • Cook: 60 mins
  • Ready In: 1 hr 35 mins



  1. Preheat oven to 375 degrees. Using a fork, poke several holes in each eggplant to prevent them from bursting in the oven. Place the eggplants directly on the rack and place a large sheet of foil at the bottom of the oven to catch any dripping juices (makes for an easier clean-up). Roast the eggplants for about 1 hour depending on your smoky taste preference.
  2. Once the eggplants are done, carefully remove them from the oven and allow to cool for 5 minutes. Next place them in a plastic bag and allow to cool completely, another 15-20 minutes (this will make it easier to peel off the skin).
  3. Meanwhile, take the garlic cloves and a little bit of sea salt and grind into a paste using a mortar and pestle. Set aside.
  4. Remove the pulp of the eggplant and place in a large mixing bowl. Discard skin and stems. Add the garlic paste, tahini paste, lemon juice and paprika to the mixing bowl. Using your pestle, mash the entire mixture until you have a smooth consistency. Season with salt if needed.