Always vegetarian, often vegan

Baba Ganoush

Baba Ganoush, one of the most delicious dips from the Middle East. Roasted eggplant, garlic and tahini sauce will take you straight to the Middle East from your cocktail table.

Mix your Baba Ganoush with some of our other mezze platters

Baba ganoush, the Middle Eastern eggplant dip

Delicious roasted eggplant dip
Voorbereiding 10 minutes
Bereiding 45 minutes
Totale tijd 55 minutes
Course: Side Dish
Cuisine: Middle East
Keyword: eggplant, garlic, lemon juice, olive oil, tahini
Porties: 4


  • 2 eggplants
  • 5 tablespoons of olive oil
  • 3 cloves of garlic
  • 2 tablespoons of tahini sauce, sesame paste
  • 1 tablespoon of lemon juice
  • 1 teaspoon salt (but mostly taste and bring it to your taste)


  • Preheat the oven to 180 degrees.
  • Halve the eggplants and keep the flesh in. Drizzle olive oil over them and add the salt.
  • Roast the eggplants in the oven for 35 minutes.
  • Let the eggplants cool off for 10 minutes.
  • Meanwhile, chop the garlic very finely and mix all the remaining ingredients together.
  • Skin the cooled eggplant and puree the flesh. You can do this in a mortar or food processor.
  • Mix the eggplant with the garlic mixture. Stir well and serve!
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