a basil baba ghanoush recipe

a basil baba ghanoush recipe: an easy, healthy eggplant cream with basil, tahini and extra-virgin olive oil


basil baba ganoush recipe by gourmet project


Baba ghanoush is a Levantine meze (starter) I could eat every single day of the eggplant season.

This time I made a basil and olive oil version:

basil baba ghanoush

Course starter
Cuisine middle Eastern
Servings 2 cups
Author Claudia Rinaldi | Gourmet Project


  • 2 eggplants
  • 1 garlic clove
  • 1 tablespoon tahini
  • 1 tablespoon extra-virgin olive oil
  • 1 handful of basil leaves
  • 1 lemon


  1. Preheat oven to 350°F.
  2. Place the eggplants on an oven tray and bake them for 40 minutes. 15 minutes before add a whole garlic clove to the tray.
  3. Remove them from the oven, let them chill a little and peel the eggplants. Use a potato ricer to smash the eggplant pulp, squeeze the whole garlic clove and juice the lemon. Collect it all in a bowl. Add tahin, olive oil and basil. Use a blender to get a creamy result.
  4. Ready, you just need some naan bread (I had tortillas and they where aaaaalmost ok).

enjoy your delicious, herby, baba ghanoush

Claudia Rinaldi

Claudia Rinaldi


Digital artisan and curator of the Simposio magazine; maker of Gourmet Project, an Italian food and culture blog; and life in Italy relator through the Italian Colors Newsletter. Claudia lives in magnificent Rome. She loves pasta, “melanzane alla parmigiana”, hats, suitcases and airports, Christmas, and books. Her mission is to show you that Italy is so much more than spaghetti and clichés, but a land of endless traditions, flavors, and heritage.