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+ servings

Baba Ghanoush (Eggplant, tahini and olive appetizer)

Course Appetiizer
Cuisine Bahrain
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4
Author International Cuisine


  • 1 large eggplant
  • 2 cloves garlic
  • 2 tablespoons tahini a sesame paste
  • ¼ teaspoon salt
  • 1 tablespoon lemon juice
  • ½ cup plain yogurt
  • 3 tablespoons olive oil
  • Several whole black olives


  • Preheat the oven to 400 degrees
  • Place whole eggplant on a baking sheet and bake for about 1 hour until the outer shell is crisp and the inside is soft.
  • Let the eggplant cool, then remove the green cap and skin.
  • Spoon the inside into a food processor or blender
  • Add garlic, tahini, salt, lemon juice and yogurt.
  • Puree until creamy
  • Spoon into a serving dish and garnish with olive oil and whole olives
  • Serve warm or cold, with khubz or vegetables for dipping