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Baba Ghanouj

Baba Ghanouj
  • Yield : 1 dish
  • Servings : 2
  • Prep Time : 20 m
  • Cook Time : 15 m
  • Ready In : 35 m


  • • 3 medium eggplants
  • • 1 medium onion
  • • 2 big teaspoons of lemon juice
  • • ½ a cup of Tahaineh
  • • ½ acup of warm water
  • • 4 big teaspoons of yoghurt
  • • 4 big teaspoons of olive oil
  • For decoration: • Pomegranate • Lemon slices • Minced parsley


Step 1

• This salad is called “Mutabbal” in Levant and “Baba Ghannouge” in Egypt and its basic content is eggplant.

Step 2

• Heat the oven on 180 degrees.

Step 3

• Wash the eggplants ,dry it and make holes in them in separate places by a side of a sharp knife.

Step 4

• Paint eggplants and onion with a little of oil and compact them on saj , then put it in the oven for 30 minutes or until it becomes cooked.

Step 5

• Put the eggplants when they are hot in plastic bags and wrap it tightly, then leave it for a few minutes and after that cut the green part of it with a knife to get rid of the external crust easily and with removing the maximum number of seeds.

Step 6

• Mash the eggplants with a fork with adding lemon juice to keep the color of the eggplants. Then, leave it away for a while and cut the grilled onion into small pieces.

Step 7

• Shake Tahaineh with warm water in a deep dish and add the yoghurt and 3 spoons of olive oil then spice using salt and pepper.

Step 8

• Add eggplants and onion pieces to Tahaineh mix with shaking and mixing until the components become well mixed.

Step 9

• When served, decorate using olive oil, pomegranate, lemon slices and parsley.

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By AleppoFood team

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Aleppo Cuisine is characterized by the diversity of dishes and multi- fed by inherent good taste. Aleppo city in Syria is a famous in particular (kebab) dishes and halabi kebab, that are unique from the other. Aleppo is land of mahashi and kebab...

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