Baba Ganoush Recipe

Baba Ganoush Recipe
By The Cooking World, Editorial Staff
May 14, 2021

Dov Sokoni Baba Ganoush Recipe

Today we are back with a simple but delicious Baba Ganoush Recipe from the third book from Monday Morning Cooking Club - It's Always About The Food.

The Baba Ganoush is one of our favorite middle easter dips. The mild smokiness that comes from charring the eggplant on a barbecue is simply wonderful. The more charred the skin, the smokier the flavor.

15 minutes
1 hour


2 large eggplants
100 g (3 1/2 oz) tahini
Juice of 1/2 lemon, or to taste
50 ml (2 1/2 tablespoons) water
1 clove garlic, crushed
4 g (1/2 teaspoon) sea salt
0.5 g (1/8 teaspoon) freshly ground black pepper
0.5 g (1/8 teaspoon) ground cumin
Small handful flat-leaf (Italian) parsley, chopped
15 g (1 tablespoon) extra virgin olive oil

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  1. Preheat a barbecue grill plate to high. Pierce the eggplants all over with the tip of a sharp knife. Place directly on the barbecue and cook, turning regularly, for 1 hour (about 15 minutes per side) or until the skin is charred and the flesh is very soft. Set aside until cool enough to handle. (This can also be done on a chargrill pan over high heat or directly on a gas cooktop flame).
  2. In the meantime, make the tahini sauce. Place the tahini and lemon juice in a bowl and stir to combine; the mixture will become very thick. Slowly add the water, stirring until a thick sauce forms, then add the garlic, salt and pepper.
  3. Peel and discard the burnt skin of the eggplants. Place the flesh and any juices in a food processor with the tahini sauce and cumin. Pulse until a thick paste forms and season with salt, pepper and lemon juice.
  4. To serve, place in a bowl, sprinkle with the parsley and drizzle with the extra virgin olive oil.
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