Baba ganoush original recipe

One of the essential and most popular dishes of Arabic cuisine which, like chick pea humus, is here to stay.  

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 The main ingredient of baba ganoush is the aubergine. This vegetable originates from India and it is said that it has been part of the diet since 2000 BC. The Arabs extended its use throughout Europe, particularly in Spain, where it has gained little use within Spanish cuisine.

Properties and benefits of the aubergine

The main benefit of the aubergine is that it consists of 92 % water. The remainder consists of fibre, carbohydrates and protein, which makes it very light and healthy.  

There are different types of aubergines. Among the best known are the American, the Italian, white, Sicilian, Japanese, and Indian.   They can be distinguished by their size and colour, but they all have a great flavour and are extremely versatile in the kitchen.

Baba Ganoush original recipe

The original recipe for baba ganoush or aubergine pate is very simple and similar to chick pea humus. It contains roast aubergines, garlic, tahini, lemon juice, salt and olive oil. It is the perfect starter or aperitif and is usually accompanied by pitta bread. If you want to make the original recipe at home, take note:

Ingredients baba ganoush (2 persons):

1 large striped aubergine  
1 or 2 garlic cloves, according to taste
-  Half a lemon
Three tablespoonfuls of sesame seeds
A tablespoonful of tahini
Two tablespoonfuls of olive oil
Salt and pepper to taste


Cut the aubergine into lengths and place them in a dish, roast them until they are tender, for about 30 – 45 minutes.  
-  Remove the aubergine skin and seeds, chop it up finely and add to the food processor.
-  Add the juice of the half lemon, the chopped garlic and the olive oil until it is a uniform consistency without lumps.
Finally, add the tahini, salt and pepper according to taste.