Baba Ghanoush
personRecipeLibrary
Syrian Side recipe supplied by TheMealDB.
schedulePrep 0 min
local_fire_departmentCook 0 min
publicSyrian speedmedium
Source: Original recipe source via TheMealDB
Adapted: Imported and reformatted by HowManyCookies from TheMealDB record 53094.
Provider record: TheMealDB meal 53094 · updated 2025-10-14 22:07:29
License: TheMealDB API Terms · Recipe data and artwork supplied by TheMealDB.
Ingredients
Scale
- 4 large Egg Plants
- 2 cloves Garlic
- 2 teaspoons Kosher Salt
- 1 Lemon
- 3 tablespoons Tahini
- 3 tablespoons Extra Virgin Olive Oil
- 2 tablespoons Greek Yogurt
- 1 pinch Cayenne Pepper
- 1 Leaf Mint
- 2 tablespoons Parsley
Video
YouTubeDirections
- Preheat an outdoor grill for medium-high heat and lightly oil the grate. Prick the surface of the skin of eggplants several times with the tip of a knife.
- Place eggplants directly on grill. Turn frequently with tongs while skin chars. Cook until eggplants have collapsed and are very soft, 25 to 30 minutes. Transfer to a bowl and cover tightly with aluminum foil and allow to cool, about 15 minutes.
- When eggplants are cool enough to handle, split them in half and scrape flesh into a colander placed over a bowl. Drain 5 or 10 minutes.
- Transfer eggplant to mixing bowl. Add crushed garlic and salt; mash until creamy but with a little texture, about 5 minutes. Whisk in lemon juice, tahini, olive oil, and cayenne pepper. Stir in yogurt.
- Cover bowl with plastic wrap and refrigerate until completely chilled. Stir in mint and parsley, and taste to adjust seasonings before serving.