Baba ganoush grazing board

Side view of a grazing platter with two bowls of dips, olives, jar of honey, crackers , nuts and fruits.
Let food transport you to the Middle-East with this delicious baba ganoush recipe and a degustation platter to match.

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Appetiser, Snack
Cuisine Middle Eastern
Servings 8 people


For the baba ganoush

  • 2 large eggplants
  • 2 cloves garlic minced
  • 3 tbsp tahini
  • 1 lemon juice only
  • 3 tbsp extra-virgin olive oil
  • Salt and pepper to taste
  • Parsley to garnish


The homemade baba ganoush:

  • Preheat the oven to 200°C.
  • Pierce the eggplants with a fork and place them on a baking sheet. Roast in the oven for 45-60 minutes or until the skin is charred, and the flesh is soft.
  • Allow the eggplants to cool, then peel off the skin and place the flesh in a colander to drain excess liquid.
  • In a food processor, combine the eggplant flesh, minced garlic, tahini, lemon juice, and olive oil. Blend until smooth.
  • Season with salt and pepper to taste. Garnish with chopped parsley.
  • Drizzle with additional olive oil before serving.

The grazing board

  • Start by placing your dips and cheese elements on the board or platter. Add your crackers and use the smaller elements to fill the space. Dress with pomegranate arils and chopped parsley if desired.
  • Try a dukkah cracker topped with baba ganoush, feta, pistachio and a drizzle of honey. Delicious!
Keyword vegetarian, weekly menu
Tried this recipe?Let us know how it was!

This eggplant or aubergine dip is smoky and smooth, perfect as an alternative to hummus or served along with it.

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