Baba Ganoush - Eggplant Dip

Baba ganoush is a wonderful condiment, which is said to originate from the Levant region, more specifically Lebanon. It exists in many different versions, and this version which includes tahini, should actually be named Mutabbal. Baba ganoush is originally meant to be made with pomegranate seeds, but the version that uses tahini is the version which has become most widely known - and become linked to the name Baba ganoush. This is a great side for any kind of meal, packed with flavour, and especially great as a dip with bread or other crunches.


A bowl of baba ganoush with a piece of flatbread


  • 1 large / 2 small eggplants

  • 1 clove of garlic

  • 1.5 tbsp tahini

  • 1 tsp cumin

  • 2 tbsp olive oil

  • Lemon juice, about 3 tbsp

  • 2 tbsp fresh parsley, finely chopped + a couple of leaves for decoration

  • Salt, pepper, olive oil


  1. Start by washing, drying and halving your eggplant. Give it a few cuts along the inside, and then rub it with olive oil, salt and pepper. Put it with the flat cut side down against a piece of baking paper, and then prick the skin of the eggplant with a fork.

  2. Bake the eggplant in the middle of the oven at 180 degrees C for about 40 minutes. Afterwards, let the eggplant cool down.

  3. Scrape the meat of the eggplant out and discard the skin. Mix the ‘meat’ with the remaining ingredients, and blend it all together until it has a creamy consistency. Add salt, pepper, lemon juice and olive oil to taste.

  4. Serve with flatbread, or whatever you prefer.

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