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Baba Ghanoush

Recipe from Amina’s Home Cooking by Amina Elshafei Photo credit: Luisa Brimble Makes about 2 cups (560 g)
Total Time 40 minutes


  • 3 large eggplants / aubergines
  • ¼ cup olive oil 60 ml
  • ½ cup tahini 140 g
  • ½ cup lemon juice 125 ml
  • 2 tablespoons finely chopped flat-leaf parsley
  • Salt and freshly ground black pepper
  • Virgin olive oil to drizzle
  • Flatbread to serve


  1. Preheat the oven to 180°C.
  2. Use a sharp knife to cut deep slits into the eggplants / aubergines. Using tongs, place the eggplants / aubergines over an open flame, turning every few minutes until the skin blackens and blisters (about 6 to 8 minutes).
  3. Place the charred eggplants / aubergines on a baking tray. Cook in the oven for 20 minutes or until the flesh is soft. If you are using a barbecue, place the eggplants / aubergines over medium heat, turning every few minutes until they are cooked through and soft.
  4. Cover the eggplants / aubergines tightly with plastic film and leave to cool to room temperature. As soon as the eggplants / aubergines are cool, carefully peel away the skins.
  5. Place the peeled eggplants / aubergines, olive oil, tahini and lemon juice in a food processor and blend until smooth. Mix in the parsley and season with salt and pepper to taste. Spoon into a bowl and drizzle with a little extra virgin olive oil. Serve with flatbread.
  6. This dip can be kept in an airtight container in the fridge for up to 3 days.