Baba Ghanoush – Lebanese Eggplant Appetizer
Recipe type: Appetizer
Cuisine: Middle Eastern
  • 3 medium eggplants
  • ½ cup of tahini
  • Juice of 2 lemons
  • ¼ cup of extra virgin olive oil
  • 3 cloves of garlic, crushed
  • 1¼ teaspoon of coarse ground kosher salt, or to taste
  • ¼ teaspoon of cayenne, or to taste
  • ½ cup of water
  • 2 tablespoons chopped fresh parsley, as garnish
  • Sumac, as garnish
  1. Roast the eggplants: Preheat the oven to 500. Line a baking sheet with aluminum foil. Rinse eggplants well, then pierce them a few times with a sharp knife or a sharp fork (uniformly over the whole eggplant to prevent bursting), and place on the baking sheet. Roast in the oven, turning every 5 to 7 minutes until the skin blisters and begins to crack. Remove from oven, set aside and allow to cool.
  2. Once cool enough to handle, slice the eggplants in half lengthwise and scoop out the flesh with a spoon, transferring it to a strainer so that the eggplant will release its liquid.
  3. Place the eggplant in a medium to large mixing bowl. Add the tahini, salt, garlic, lemon juice and mix well with a fork, mashing up any larger pieces of eggplant. Slowly add water, as necessary, to achieve desired consistency. Alternatively, the eggplant and other ingredients can be placed in the work bowl of a food processor.
  4. Scoop the mixture into a round serving dish and create a well around the area of the dish. Fill the well with the olive oil, and garnish with fresh parsley and sumac. Serve with warm Arabic bread.
Recipe by The Catholic Foodie at