Baba Ghanoush

OZ'S BLOG PICTURE  The other day we were talking about vegetables and particularly eggplant. We were discussing what kind of dish can be made by using mainly eggplant. Since I’m Mediterranean and we love eggplant we do have lots of delicious recipes to choose from. It’s been a long time that I didn’t make Baba Ghanoush! I thought I should make that and share it with my friends through my blog. It can be a dip or side dish or an appetizer.  The only hard part is roasting the eggplant. Then you’re just adding all those ingredients.




  • 2 medium size eggplant
  • 4 table spoon tahini
  • 1 lemon juice
  • 3 or 4 cloves garlic
  • 2 or 3 table spoon olive oil
  • 1/2 tea spoon paprika
  • 1 tea spoon or more sea salt

Set your oven on highest (on broil) temperature. Lay an aluminum foil on a baking sheet. Cut the eggplant in half (length wise). Lat them on to the baking sheet. Put it in the broil and roast it till it’s tender. When it’s warm to touch, peel the skin off completely and put it in a bowl. Use your immersion blender to mesh the eggplant to smooth it out. Start adding tahini, olive oil, salt, paprika, lemon juice and mashed garlic. Use immersion blender once again to mix them up and taste it just to make sure it tastes to your taste buds. You can add more garlic or salt etc. I heated up some avacodo oil and some paprika to put on Baba Ghanoush to make it look more appetizing and more tasty! I prefer crackers but you can serve it with pita bread or you can serve as a side dish. Enjoy!

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