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Baba Ghanoush (Aubergines with Tahina)

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  • 3 lg Aubergines
  • 2 Cloves garlic, or to taste (up to 4)
  • Salt
  • 1/4 pt Tahina paste or less, depending on the size of the aubergines
  • 3 Lemons, or more to taste, juice of
  • 1/2 ts Ground cumin (optional)
  • 2 tb Finely chopped parsley
  • A few black olives -or-
  • 1 Tomato, thinly sliced, to garnish


>From Middle Eastern Food by Claudia Roden
This rich cream is a combination of 2 strong flavours: the smoky one of aubergines prepared as below, and the strong taste of tahina sharpened by lemon and garlic. It is exciting and vulgarly seductive. The ingredients are added almost entirely to taste, the harmony of flavours depending largely on the size and flavour the aubergines used. The quantities below give a fairly large amount, enough to be served as a dip at a party.
Cook the aubergines over charcoal or under a gas flame or electricgrill until the skin blackens and blisters. Peel and wash the aubergines, and squeeze out as much of the bitter juice as possible. Crush the garlic cloves with salt. Mash the aubergines with a potato masher or a fork, then add the crushed garlic and little more salt, and pound to a smooth, creamy puree.
Add the tahina paste and lemon juice alternately, beating well or blending for a few seconds between each addition. Taste and add more salt, lemon juice, garlic or tahina if you think it is necessary, and if you like, a little cumin.
Pour the cream into a bowl or a few smaller serving dishes. Garnish with finely chopped parsley and black olives, oe with Arab or other bread (pita), as a salad, or as a party dip.
Posted to JEWISH-FOOD digest V96 #67
Date: Tue, 29 Oct 1996 19:44:42 -0200 (EDT)
From: Daniella De Picciotto <>