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Baba Ganoush (Eggplant Appetizer)

An Olive Oil Recipe

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Prep Information

Prep Time

10 minutes

Cook Time

20 minutes


4-6 people


  • 6 small eggplants
  • 2 lemons, juiced
  • 2 Tablespoons tahini
  • Salt
  • 2 garlic cloves
  • 1/4 cup chopped fresh parsley
  • 2 Tablespoons California Garlic Olive Oil


  • Cook the eggplants, whole, on all sides, turning as necessary, until the skin is charred the eggplants are soft inside. Cool for about 1 hour. Then peel the eggplants and discard the skin. Place in a bowl; add the lemon juice and tahini. Mash and blend the eggplant mixture well. Salt to taste.
  • Chop the garlic very finely and add to the mashed eggplant. Stir really well and chill.
  • To serve, place in a flat serving dish and garnish with parsley. Pour olive oil on top.
  • Serve with wedges of pita bread
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