Simply Baba Ghanoush

The classic baba ghanoush is made from fire-roasted aubergines, which gives it a slightly smoky flavor. However, in the era of modernity, we can replace this method as we have gas cookers or ovens. Maybe a bit will be missing this smoky aroma, but this paste will surely retain its good taste qualities. There are many schools, and as to this recipe, whether to serve with cilantro or parsley or add tahini. I offer my version, and you can experiment with your variety and see which kind suits you best.

How to choose the best ingredients for Simply Baba Ghanoush

Aubergines: choose ripe, healthy aubergines without any spots on the skin. They should also not be dry, i.e., the skin should not be wrinkled.

Tahini: you can buy or make your own Homemade Tahini Paste Recipe according to my recipe.

Oil of olive: good quality olive oil is characterized by the country of origin, Italy, Greece, or Spain. However, look not only at where it was produced because often the cheaper ones are produced in the countries mentioned above, but from African olives, making them worse in quality and cheaper.

Lemon juice: there are no exceptions here, and the lemon juice has to be freshly squeezed.

Tips and tricks for Simply Baba Ghanoush

  • If you want to speed up the baking of the eggplant, poke holes with a fork.
  • You can wrap the eggplants in foil, speeding up the baking time.
  • You can also toast the eggplant over gas or use a torch for creme brulee.

Simply Baba Ghanoush

Prep Time: 15 minutes
Cook Time: 45 minutes
Servings: 4 people
Calories: 71kcal
I present to you a quick, simple version of Baba Ghanoush or eggplant paste. Good for any occasion, ideal for bread or an addition to wraps or can be served as a dip for grilled meat.
Print Recipe


  • 2 pieces Eggplants
  • 2 Cloves of garlic
  • 3 tbsp Tahini
  • 3 tbsp Lemon juice
  • Optional pomegranate


  • Heat the oven to 180-190 degrees C (350 -375 F). Wash the eggplants thoroughly under running water, pierce and wrap them in foil and bake in a preheated oven for about 45 minutes.
  • The eggplants will be ready when the skin is thin, and it may sometimes wrinkle and even fall away from the flesh.
  • Remove and cool the prepared eggplants. Then cut it in half and scoop out the dough with a spoon. Put in a blender with tahini, chopped garlic, lemon juice, and olive oil. Blend well. The paste prepared in this way can be eaten as an addition to sandwiches or a dip for vegetables. Optionally, sprinkle with chopped parsley and pomegranate.


Calories: 71kcal | Carbohydrates: 4g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 4mg | Potassium: 70mg | Fiber: 1g | Sugar: 1g | Vitamin A: 8IU | Vitamin C: 5mg | Calcium: 19mg | Iron: 1mg

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