Baba Ghanoush

  • Difficulty: Intermediate
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 4 medium eggplants
  • 4 tbsp tahini
  • 2 tbsp lemon juice
  • 12 garlic cloves
  • 2 tsp salt
  • 1 tbsp extra-virgin olive oil
  • 1 tsp sumac


Grill the eggplants whole over a gas flame, turning with tongs until the skin is evenly blistered and the flesh is soft. Allow to cool. Scoop out inner eggplant flesh as close to skin as possible to gain maximum smokiness.

Crush the garlic with salt to form a thick paste. Mix the tahini with water, lemon juice and salt to taste. It should be thick and tangy.

Blend eggplant flesh with the tahini mixture, garlic and salt until well combined and creamy. You may wish to add extra tahini, lemon juice or salt to taste.

Scoop into a serving bowl and make a well in the centre. Pour the oil into the well and sprinkle sumac on top. Serve with baked pita crisps.

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