How to make the authentic Baba Ganoush - Easy recipe and a simple trick

April 22, 2021

Cómo hacer el auténtico Baba Ganoush - Receta fácil y un simple truco

Also known throughout the world by the Arabic name of Muttabal Betinjan, this creamy aubergine pâté is typical of many Middle Eastern countries such as Israel, Jordan, Egypt, Syria and Turkey.

Baba Ganoush is very healthy, vegan, gluten free and nut free. This makes it not only an exotic dip but also a delicious delicacy for all types of diets! 


  • two eggplants
  • 3 tablespoons tahini
  • two cloves of garlic
  • two tablespoons of freshly squeezed lemon
  • one or two teaspoons of salt

For the optional garnish:

  • olive oil
  • sesame seeds (sesame)
  • chopped fresh parsley or cilantro
  • paprika (paprika)

Step 1. To achieve that smoky flavor that characterizes it so much, we suggest two tricks: 

If you have a gas stove, simply place the whole aubergine with skin on top of the support dish and over medium heat and with tongs you turn the aubergine so that all its parts are roasted. Remove it when it starts to get very soft and collapses. You can also wrap the aubergine in aluminum foil to avoid dirtying the stove.

If you have an oven, use a knife to make slits in the aubergine and put it whole and skin on in the oven on grill mode. 

Traditionally the eggplant is roasted over a wood fire and that is why it tastes so delicious. One way to assimilate that flavor of wood is to add an aluminum envelope with wood chips (such as alder, holm oak, olive, etc.) to the oven. Make a hole in the envelope so that the smoke can escape.

Step 2. When the aubergine is already very soft and charred on all sides, put it in a bowl together with the envelope and cover tightly until it cools.

Step 3. Put the aubergine together with the remaining liquid (this will give it much more flavor) in your food processor or blender and add the rest of the ingredients. You can remove the skin or leave it on depending on whether you want a stronger, more bitter taste.
We like it in the processor because that way it has a very creamy texture, but it can also be mixed and pureed with a fork.
The result is a silky and light texture, and a subtle sweet flavor in perfect balance with the salty and tart of the lemon and tahini, and delicate spicy notes thanks to the garlic.

Step 4. For a more settled flavour, place the baba ganoush in the fridge for an hour or two before serving.
To present it, take out your favorite bowl and spread the baba ganoush well, pour a drizzle of olive oil on top and sprinkle a little paprika and coriander or chopped parsley.

Bring it to the table along with an assortment of snacks to dip into the baba ganoush. Our ideas: thickly sliced ​​carrots, cucumber slices, corn chips, pita bread or toast.
It's also great to add as a final dressing to a salad, or simply as a dip for a burrito, sandwich, or falafel.

 Now yes… the time has come to enjoy it and share it!

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