Baba ghanoush, also known as baba ganoush, is a heavenly roasted aubergine dip which originates from Lebanon. Delicious served with pitta, vegetables and houmous as part of a meze platter, or - of course - on it's own!
Used different ingredients. Living in Egypt I wante to try this recipe as it is slightly different to the one I normally use. I made this exactly as stated except instead of adding olive oil to finish I added two tablespoons of natural yoghurt. - 02 Feb 2010
There must be a mistake in the amount of lemon juice I used half and still found it far too sharp. - 28 Apr 2014
I totaly disagree with cooking eggplants in the oven. The only way is over an open gas ring, on a hot bbq or under a hot salamander (UK grill). I have eaten babaghanoush and moutabel when the eggplants were baked and the taste is unauthentic, no smokiness at all. I never saw a Lebanese, Syrian or Egyptian cook use a food processor either even when cooking for hundreds. They all used knives or an antiquated bowl chopper, see Hobart. abuali - 14 Apr 2017