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23 February, 2020

Baba ganoush

Posted in : Amuse-bouche, Appetisers, Salad, Sides, Vegan on by : Maya
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I recently went to Turkey and in Istambul I had this most amazing baba ganoush, although it was called ‘aubergine salad’, I guess in order to explain the unaware tourists what was it’s main ingredient. Since then I am trying to recreate it, and I do manage to have the same taste, but the original one was almost white, while mine is much darker.

If anyone can advise on how to make it more white, I would be happy for some advise. Please post in comments!

In the meantime, enjoy this wonderful, creamy treat. Totally vegan!

Baba ganoush

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Category: Amuse-bouche, Appetisers, Salad, Sides, Vegan

Baba ganoush


  • 3 medium size aubergines
  • 1/2 cup tahini paste
  • juice from 1/2 lemon
  • 1 clove of garlic
  • salt, peper
  • pomme grenade
  • fresh mint leaves


  1. Slice the aubergines in half and place on a baking tray covered with baking paper. The cut part should be facing downward.
  2. Bake for around 40 minutes at 200 degrees C. Until soft.
  3. Take out and leave to cool.
  4. Take off the skin (I just do it with a spoon), and chop up the aubergines finely. You can also blend it if you prefer. I like to feel its texture so I prefer chopping.
  5. Place in a bowl. Add the tahini, crushed garlic, salt, pepper half the lemon juice and taste.
  6. Add more spices and lemon juice if you like.
  7. Serve with pomme grenade and mint sprinkled on top.
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Baba ganoush can be served with pita breads, fresh bread, crackers. It also works great added to a salad. I don’t mind eating it just with a spoon, straight out of a box.


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