Baba Ganush Repice

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Baba Ghanush or Baba Ganuch is a paste based on aubergine

purée typical of Arabic, Mediterranean and Israeli cuisine. It is usually eaten with pita bread



The main ingredient is roasted aubergine, which is mixed with tahina (sesame seeds or ground sesame seeds), lemon juice, garlic, pomegranate syrup and cumin. At the time of consuming it, it is mixed with olive oil and often pomegranate seeds are added, or the juice of this fruit is used in the dressing, mixed with the oil.


Baba ganush, this is his story.

This aubergine puree acquires its most traditional and popular name, Baba Ganuj. Its best known name is that of muttabal betinjan. But in Syria and Palestine this dish receives a somewhat curious name; Baba ghanoush, which literally translated means coquettish and vicious. And it is that, this would be the best name to describe this cream of pleasant and light texture The popular tradition says that this is a sweet and seductive dish, it is difficult to stop eating once it has begun, and that women who consume it Usually acquire the same characteristics of sweetness and seduction. The more moralistic tradition says that, therefore, one must be prudent in its consumption, for it can endanger virtue. What is said, eat it together.

  The belief that if women eat this dish, they will end up acquiring the same honeyed qualities as gaba ghanoush. Thus many mothers give it to their daughters seeking to transmit the virtues of being mimosas and vicious. A policy that also has its detractors, which prohibit eating it precisely for the same reason.

One of the most conventional recipes is this.
  • 2 aubergines. (700 grams both)
  • 1 tablespoon generous tahina.
  • 2 pressed garlic cloves.
  • The juice of half a lemon.
  • 1 teaspoon ground cumin.
  • Black pepper. (to taste)
  • Salt to taste)
  • Olive oil.
  • Chopped parsley. (To decorate)

Cut the aubergines in half (lengthwise), cut them into the meat in the form of rhombuses, and put them with the meat down on a tray impregnated with olive oil.

We roast them in the oven at 180ºC, heat up and down for about 40-50 minutes (depending on size). When they take 30 minutes in the oven we turn them around.

After 50 minutes, we take them out of the oven and let them cool. From one end of the aubergines, we lift a small piece of skin and pull it to remove it completely and remain alone with the meat. We discard the skin, we cut the meat in small pieces and we put it in the glass of a robot or picadora.

Add tahini, pressed garlic, lemon juice, cumin, and salt and pepper to taste.

We mash everything until a homogeneous paste is obtained. It is served cold accompanied by pita bread.

  It is considered as a plate strictly of meza (stimulant or incoming). It is widespread in the Arab world and lately, as with falafel and hummus, it is breaking borders worldwide.

First we get some beautiful aubergines, which are smooth and that are of good size, we make incisions and we introduce some cloves of garlic. We paint them with virgin olive oil and we put them in the oven, about 45 minutes or so will be enough to 180º.

Let them cool a little cut them in half and emptied carefully and without breaking the eggplant.


Place the meat of the eggplant in a bowl and add tahini (a typical sesame paste in almost all the dishes in the area, sesame we sauté it well, we put it in a mortar and give it cane until it is made pasta, we add salt, Pepper, lemon juice and if it is very thick a few drops of water.) We also add a few drops of lemon juice, a trickle of olive oil, a touch of ground cumin and paprika if possible from the vera, will give a smoky touch , Anyway I’ll give you a little secret, a few turns of black pepper grinder and mix all this well, remember that our garlic is already inside the eggplant, do not go to put it any more .. We put it back into the skin of the Eggplant and we accompany it with yogurt. A few drops of sesame oil above and running. This with a pita bread and a lettuce salad and cherrys are ideal.

  Secret to catch a special flavor for the “Baba Ghanoush” it is important to burn a little the skin before cooking it in the oven, that will give a smoky touch essential in that preparation.

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