How to Make Classical Baba Ganoush

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This classical middle eastern meze is easy to make and will upgrade almost any meal. You can serve it as an appetizer or as a side dish when making BBQ. Make sure you get very fresh eggplants, it will make it even tastier.


  • 2 medium-sized eggplants
  • 2 garlic glove
  • 4 tablespoon of extra virgin olive oil
  • ¼ cup of tahini
  • 2 tablespoon of fresh lemon juice
  • 1 teaspoon ground cumin
  • salt


  1. Grill the eggplants on an open fire (or in a preheated oven at 390°F) until the skin completely burns. Turn them occasionally.
  2. Let the eggplants rest and chill for a few minutes and then remove all of the skin and chop the top part off. Move the flesh of the eggplants to a large bowl.
  3. Add to the bowl the tahini, lemon juice, olive oil, cumin, and salt and mix well. Check out the seasoning and if needed, add some more salt and lemon juice.
  4. Move the dip into a serving bowl and serve with fresh pita bread. Enjoy.