Baba Ganoush (Eggplant Puree)
Prep time
Cook time
Total time
The best Baba Ganoush you have tasted in a long time
Recipe type: Starter / Appetizer
Cuisine: Arabic
Serves: 6-8
  • 2 Eggplants
  • 1 clove of garlic, minced
  • Juice of 1 big Lemon
  • 1 tbsp Olive Oil
  • 1 tbsp Sesame Oil
  • 2 tsp ground Cumin
  • 1 Tbsp chopped Parsley
  • Salt
  • Pepper
  1. Preheat the oven to 350°F (175°C)
  2. Put the 2 eggplants in the oven (yes just put the whole things in) and leave them in for 1 hour.
  3. Take the eggplants from the oven and peel off the skin. This should be coming off very easy.
  4. Cut the skinned eggplants in pieces, put in a bowl and mash them with a fork.
  5. Squeeze in the juice of 1 lemon, minced clove of garlic, add the Olive oil and Sesame oil, the ground Cumin and mash again with a fork until it's mixed well. (If you want a bite use a fork, if you want it to be a spread/paste whiz it shortly in a kitchen machine)
  6. Add Salt and pepper to taste and mix about a tablespoon of finely chopped parsley in.
  7. That's it, Enjoy!
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