Puréed Roasted Aubergine with Tahini

Baba Ghanoush

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in
Hot and Spicy

By Marlena Spieler

Published 1985

  • About

Baba Ghanoush is the Arabic name for this smoky, creamy aubergine purée; in Hebrew it is called salat hatzilim. Serve as you would tahini, with pita bread or warm naan and raw vegetables, or pile it into a pita bread pocket with salad and hot peppers and strips of grilled lamb. Or spread a thick layer of Baba Ghanoush over a plate as a sauce for crusty skewered and grilled kebabs, decorated with strips of roasted red peppers, coriander leaves, a dribble of tahini sauce and a dab of f