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Baba Ganoush
(Eggplant Dip)

Baba Ganoush is a dish that originated in Lebanon, but can now be found all over the region of the area of the Levant, that is, the countries of Syria, Israel, Jordan and Iraq. It is a mixture of mashed eggplant, lemon juice, tahini (sesame seed paste), garlic and various seasonings. Its smoky flavor makes a fantastic dip for vegetables or chips.

A bowl of Baba Ganoush garnished with parsley by Simon Majumdar

Baba Ganoush (Eggplant Dish) Recipe

(Serves About 4-6)


  • 3 Large Eggplants

  • 3 Cloves Garlic (Finely Minced)

  • ½ Lemon (Juice and Zest)

  • ¼ Cup Tahini Paste

  • 1 Teaspoon Ground Cumin

  • ½ Teaspoon Smoked Paprika

  • 1 Teaspoon Salt

  • ½ Teaspoon Ground Black Pepper

  • ¼ Cup Fresh Parsley (Finely Chopped)

  • 2 Tablespoons Olive Oil


  1. Prick the eggplant with a fork.

  2. Heat your oven to 400 degrees Fahrenheit, and cook the eggplant until the skin is crisp and the inside feels soft. This usually takes about 20-25 minutes. It doesn’t matter if the eggplant becomes a little charred. Traditionally, these were roasted on a grill. It adds to the flavor.

  3. Allow the eggplant to become cool to the touch. Then, peel the eggplant and cut the inside flesh into cubes.

  4. Place the eggplant in a bowl.

  5. Add the garlic, lemon juice, tahini, cumin, paprika (reserving a little for garnish), salt, pepper and half of the parsley to the bowl.

  6. Mash all together with the back of a fork to form a rough paste. Sometimes, you will see recipes that suggest blending this. I prefer the more rough texture of hand blending.

  7. Transfer to a serving bowl.

  8. Top with the remains of the chopped parsley and paprika, and drizzle with olive oil.

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