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