Baba Ghannouj: A Recipe of Many Names

Your Kitchen in Ramadan
By Family Editorial Board

Enjoy and do not forget to share your food with those in need.

Baba Gannouj is an easy to make recipe that is traditional to Lebanon, Syria, and Palestine.

One can also find versions of this recipe throughout the Mediterranean, and Europe. In Armenia it is known as Mutabel, and in:

  • Turkey – Patlican Salatasi

  • Greece – Melitzano Salata

  • Sicily – Caponata

  • Hungary – Salata de Vinete

  • Bulgaria – Kyopolou

  • Ethiopia - Blagadoush

Highly nutritious, the recipe can be a starter/appetizer for a main meal,  a dip or a salad.


If you find yourself making that same old meal again for lunch and dinner, the whole meal could be revitalized by simply adding Baba Gannouj to the menu. Additionally, it is delicious as a snack with pitta bread if you want to maintain a healthy diet.

Aubergine (egg plant) is in fact a fruit consisting mainly of water. It is a good source of phosphorus, calcium, potassium, folic acid and beta-carotene.  Sesame seeds from which Tahina or tahini is made is rich in magnesium, zinc, and is a good source of calcium for those who have a milk allergy.




  • 1 large aubergine (eggplant)  
  •   1/4 cup of fresh lemon juice 
  •   4 - 5 tablespoons of tahina 
  •   2 1/2 crushed cloves of garlic  
  • Salt, cumin, paprika  
  •   1/4 cup of finely chopped fresh parsley 


  • Roast the aubergine in the oven (500 degrees) until soft all the way through. 
  • Put aubergine in bowl of cold water and remove skin 
  • Drain the water from the peeled aubergine
  • Place in a sturdy mixing bowl
  • Add salt, paprika, and cumin to taste and pound into a smooth paste
  • Add garlic
  • Add in alternation the lemon juice, and tahina mixing continuously to prevent coagulation
  • Pour some water slowly as if from a low running tap until mixture liquifies
  • Pour mixture into a shallow dish and serve!


If Tahina is not easily available where you are, but sesame seeds are then make your own Tahina!


  • 4 cups of sesame seeds
  • 1/4 – 1/2 cup of olive oil


  • Spread sesame seeds on a shallow baking tray and place in oven (350 degrees F) to roast until golden, not brown
  • When the aroma is strong, after 10 minutes remove from oven
  • Leave baking tray to cool
  • Put sesame seeds in a food processor with metal blades
  • Add olive oil and mix to a smooth paste
  • It will keep for months!

Related Links:
In Ramadan, Make Your Kitchen Always Ready
Dates Quick and Easy Recipes
The Ramadani Tradition of Sudanese Abree

Add comment

Security code