• 2 Aubergines
  • 2 cloves garlic (minced)
  • 2 tablespoons tahini (sesame seed paste)
  • 1 tablespoon lemon juice
  • 1 tablespoon white wine vinegar
  • 1/2 onion chopped fine
  • 1 tomato chopped fine
  • 2 tablespoons yogurt
  • salt
  • 1 teaspoon cumin grinded
  • black pepper
  • olive oil to drizzle
  • Parsley for garnish

In Lebanon, baba ghanoush is a starter or appetizer; in Egypt it is mostly served as a side dish or salad. It is made of aubergine blended with finely diced onions ,chili, and other vegetables. It is made of roasted, peeled, and mashed aubergine, blended with ,tahini,garlic, salt, white vinegar and lemon juice. Cumin and chili powder can be added. It is normally served with a dressing of oil and pomegranate concentrate.

There are many variants of the recipe, especially the seasoning. Seasonings include garlic, lemon juice, ground cumin, salt, mint, and parsley. When served on a plate or bowl, it is traditional to drizzle the top with olive oil


1. Wash the aubergines, make some slits on them and put them in a moderate hot oven (180 C) for 45 minutes.
2. Peel the aubergines, and liqudise with the rest of the ingredients
3. Garnish with parsley
4. Serve with warm pitta bread