baba ganoush

This baba ganoush recipe is the best! It's easy to make, too (no food processor required). You'll need eggplant, tahini, olive oil, lemon juice, garlic and spices. Recipe yields about 1 3/4 cups (enough to serve 4 to 6 as an appetizer).

Epic Baba Ganoush

Italian eggplants (about 2 small-to-medium eggplants*)

lemon juice,

tahini

extra-virgin olive oil,

flat-leaf

salt,

cumin

smoked paprika,

Serving suggestions: warmed or toasted pita wedges, carrot sticks, bell pepper

Preheat the oven to 450 degrees Fahrenheit with a rack in the upper third of the oven. Line a large, rimmed baking sheet with parchment paper to prevent the eggplant from sticking to the pan. Halve the eggplants lengthwise and brush the cut sides lightly with olive oil. Place them in the prepared pan with the halved sides down.

Roast the eggplant until the interior is very tender throughout and the skin is collapsing, about 35 to 40 minutes (this might take longer if you are using 1 large eggplant). Set the eggplant aside to cool for a few minutes. Flip the eggplants over and scoop out the flesh with a large spoon, leaving the skin behind.

Place a mesh strainer over a mixing bowl, then transfer the flesh to the strainer and discard the skins. Pick out any stray bits of eggplant skin and discard. You want to remove as much moisture from the eggplant here as possible, so let the eggplant rest for a few minutes and shake/stir the eggplant to release some more moisture.

Discard all of the eggplant drippings, drain and wipe out the bowl, and dump the eggplant into the bowl. Add the garlic and lemon juice to the eggplant and stir vigorously with a fork until eggplant breaks down. Add the tahini to the bowl and stir until it&#8217;s incorporated. While stirring, slowly drizzle in the olive oil. Continue stirring until the mixture is pale and creamy, and use your fork to break up any particularly long strings of eggplant.

Stir in the parsley, salt and cumin. Season to taste with more salt (I usually add another 1/4 teaspoon) and more lemon juice, if you&#8217;d like a more tart flavor.

Transfer the baba ganoush to a serving bowl and lightly drizzle olive oil on top. Lastly, sprinkle parsley and smoked paprika on top. Serve with accompaniments of your choice. It&#8217;s also great on sandwiches!

I've made this recipe so many times now - another great recipe and well researched! My husband commented how authentic it tasted

This is a great easy recipe. I had large eggplant but once roasted it was very easy to carefully scoop out the areas with a lot of seeds to discard them without taking out too much of the flesh you want to keep. I high recommend doing that if you don’t like a lot of seeds. I also added double if not more garlic because I love it.

Intensely flavored and delicious! I like using the thin Japanese eggplant, which seem to have more of the interior that is usable, and fewer seeds.

THANK YOU!   I made this - very very tasty - i had a ton of recipes to look at but this one was simple and made sense.  I made it in a mixer instead of by hand - worked fine.
THANK YOU!
Rebecca

Amazing! So simple and delicious! Love love love it, thank you!

The absolute best baba ganoush I have ever tried! Definitely one of those things that are more than worth the effort of making from scratch. Thank you for the fantastic and easy to recreate recipe Kate! 

I ran out of time and ended up storing the aubergine flesh in a sealed container in the fridge overnight before turning it into baba ganoush and it still worked beautifully. I doubled the garlic because I really enjoy that slightly stingy garlicky flavour and added a bit more parsley. Amazing! Please keep the fantastic recipes coming, I have yet to be disappointed by any of your recipes I have tried :).

OMG this is so good!! So creamy with perfect flavor combos. I served it with carrot sticks and some naan I sliced into wedges and baked with zaatar. Delicious and filling.

Great recipe! I used tahini with a hint of honey. With this recipe, it just goes. Had to stop myself eating the whole lot. Thanks, Kate!!

So delicious. Thanks Kate, love all your recipes xx

Made this tonight and it was incredibly delicious. Thank you!

Super easy recipe and turns out delicious every time! A definite crowd pleaser.

This was delicious! Even my father who is an extremely picky eater thought so. Thank you for this recipe! I will definitely be making this again.

Hi I made your recipe with eggplants from my garden and it turned out AMAZING!!! My hubby could now get enough . The recipe was perfect and so easy to follow.

This is a wonderful recipe. I am going the extra mile in the month of August to get as many veggies as possible into our meals. I have been reading about Baba Ganoush and different methods and felt this looked like one of the best. I only made a small recipe to try it and when I served it to my non-hummus eater husband he loved it.  The smoked paprika is the secret but also it is easy to make.   Next time I will make a large recipe.

I made it this morning with fresh eggplant from my garden.  Nobody has tried it but me.  I'm anxious to see what everyone else thinks but I LOVE it!

I have just made your Epic Baba Ganoush and it is indeed epic. I really love it.

Great recipe! A tip I learned from a Lebanese friend: before adding the tahini with the mixture, make it into a sauce by adding the lemon juice and stir. It will thicken, not unlike peanut butter. Now add tiny bits of water (and, if you want, the garlic, chili, salt, herbs, etc), until you have a runny sauce with the consistency you like. Now add this mixture to your eggplant and mix.
She uses this method also when she makes hummus.

Love this recipe! I used half the garlic and more lemon (including some of the pulp) out of personal preference. I was out of paprika so I sprinkled a dash of chipotle chili pepper on top. Yum!

Excellent! Eggplants are in season now at our farmer's market here in CA, and baba ganoush hit the spot! Didn't have parsley, so omitted it, and still very delicious. Paprika garnish is a must!

https://content.jwplatform.com/videos/F6U3qMKH.mp4

Watch how to make the best baba ganoush in this short recipe video! You’ll start by roasting your eggplant in the oven. 

Epic Baba Ganoush Recipe

This easy baba ganoush recipe is one of my favorite healthy snacks! If I don't eat all of it straight out of the food processor, I love to serve it with pita and veggies.

Baba Ganoush

eggplant

lemon juice

extra-virgin olive oil (more

garlic

sea salt

parsley (for garnish)

smoked paprika

red pepper flakes (optional)

Pita and veggies (for serving)

Preheat the oven to 400°F and wrap the eggplant in foil. Roast the eggplant for 50 to 60 minutes, or until it is soft and collapses to the touch. Remove from the oven and set aside.

Once cool to the touch, peel the skin from the eggplant, removing any big clumps of seeds. Place the flesh in a strainer over a bowl and let stand for 20 minutes to remove excess water.

Place the eggplant flesh, tahini, lemon juice, olive oil, garlic, and salt in a food processor and pulse until smooth. Transfer to a serving dish, sprinkle with chopped parsley, smoked paprika, and red pepper flakes, if using. Serve with pita and veggies.

A few simple tricks make this the richest, smokiest, creamiest baba ganoush in town.

The Best Baba Ganoush Recipe

eggplants

garlic, minced

(30 milliliters) juice

(45 milliliters) tahini

(80 milliliters) extra-virgin olive oil,

parsley leaves

Kosher salt

If Using a Gas Burner or Grill (recommended): Preheat a gas or charcoal grill to medium heat and place eggplants directly over heat source. Cook, turning occasionally with tongs, until eggplants are completely tender and well charred on all sides, 30 to 40 minutes. Wrap with foil and let rest 15 minutes. Continue to step 3.

If Using the Broiler: Adjust rack to 6 inches below broiler element and preheat broiler to high. Place eggplants on a foil-lined rimmed baking sheet. Broil, turning occasionally, until charred on all sides and completely tender, about 1 hour. Eggplants should be very, very tender when cooked. Test near the stem and bottom ends; if a toothpick or skewer meets any resistance, continue cooking. Remove from oven and gather up foil, crimping it around the eggplants to form a sealed package. Let the eggplants rest for 15 minutes. Continue to step 3.

Open foil package. Working with one eggplant at a time, use a sharp paring knife to slit each eggplant open lengthwise. Carefully scoop out soft flesh with a large spoon and transfer to a strainer set in a large bowl. Once all eggplant is scooped, pick out any stray bits of skin and blackened flesh and discard.

Transfer eggplant to a salad spinner, distributing it evenly around the perimeter. Spin gently until all excess moisture is extracted. Discard all drippings, wipe out large bowl, and return eggplant to bowl.

Add garlic and lemon juice to eggplant and stir vigorously with a fork until eggplant breaks down into a rough paste, about 1 1/2 minutes. Stirring constantly and vigorously, add tahini, followed by the olive oil in a thin, steady stream. The mixture should become pale and creamy. Stir in parsley and season to taste with salt, plus more lemon juice if desired.

Transfer to a serving bowl, drizzle with olive oil, and serve with warm pita bread or vegetables for dipping. Baba ganoush can be stored in an airtight container in the refrigerator for up to 4 days. Let baba ganoush warm to room temperature before serving.

Baba ganoush is a delicious dip made from roasted eggplants, tahini, lemon juice, olive oil and garlic. It&#039;s creamy, savory, and exudes an irresistibly smokey flavor. Watch how to make it in the video above!

Baba Ganoush (Authentic & Smoky)

eggplants (approx 2 to 2 1/2 pounds total)

olive oil

garlic (minced)

salt

parsley (for garnishing)

Turn your stovetop to medium-high heat and place your eggplants above the flames. Use tongs to rotate the eggplant every 3-4 minutes. Roast for about 15 minutes, until the skin is deeply charred and the eggplant starts to deflate.

Place the eggplants in a large bowl and cover with plastic wrap. Allow them to steam and cool for 15 minutes, so that excess liquid can be removed.

Cut the eggplants in half lengthwise and scoop out the flesh onto a cutting board. Roughly chop the eggplants to break apart the stringy bits.

Add the chopped eggplants to a large mixing bowl and use a fork to mash it up. Once it becomes a nice chunky consistency, add in the tahini, lemon juice, olive oil, garlic, salt, and parsley. Give everything a good stir with until it’s well combined.

Transfer the final baba ganoush into a small bowl and garnish with extra chopped parsley and a drizzle of olive oil.

Baba ganoush is a delicious dip made from roasted eggplants. It's creamy, savory, and exudes an irresistibly smokey flavor. Want to learn how to make baba ganoush? I've got you covered in today's video!

Ever since my trip to the Middle East years ago, I've been savoring baba ganoush. Now don't get me wrong, hummus is just as delicious. But this dip has an insanely scrumptious smoky flavor - all thanks to the method of charring eggplants. 

Baba ganoush is great as part of a mezze platter (common in Middle East and Mediterranean cuisine), as a healthy appetizer or easy snack. Enjoy!

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BABA GANOUSH | how to make baba ganoush (roasted eggplant dip)

Baba ganoush is best left rustic with some texture. Because of this, simply mashing and stirring with a fork is all that’s needed. You can make this in a food processor or blender. Be careful, though. It will become much smoother. This gets even better after a day or two in the refrigerator, so this is perfect for making ahead!

Our Favorite Baba Ganoush (Roasted Eggplant Dip)

eggplants (about 2 pounds or 900 grams)

(60 ml) tahini, see our homemade tahini recipe

(60 ml) lemon juice

garlic cloves, finely minced (see note)

fine sea salt

olive oil, optional

Followed it and added the cumin and parsley, garlic, tiny drizzle olive oil. I used a handheld blender. This was absolutely delicious and so easy! Used a grill first and then changed it to oven for the remaining time to make the flesh soft. Perfect!

I love this recipe, too. I made two changes, for my preference. I added half the amount of lime juice and more cumin. So easy and love that we don't have to get out appliances. Thank you so much.

Delicious!  Loved this recipe and will surely make it again.

Great recipe! The only thing we did was add more cumin.

Just made it and now eating it. Absolutely delicious!

LOVELY LOVELY!! EASY EASY!!! I panic bought some eggplant and didn't really have a plan for them.  I made this recipe exactly as written and it's absolutely gorgeous.  Eating it with nutty crackers and red pepper slices.  Added a watermelon and feta salad and called it a nice light dinner on the balcony with a glass of crisp Sauv. Blanc.  Well done.

Thank you so much for sharing this recipe. My family loved it and it was all finished in no time. Will make it again and again!

Making this baba ganoush recipe, an amazing roasted eggplant dip, at home is so simple. Serve with vegetables, sliced bread or baked pita chips.

Our Favorite Baba Ganoush Recipe - How to Make Roasted Eggplant Dip

Here's what you need: eggplant, garlic, lemon, salt, olive oil, fresh parsley, sumac, olive oil

Eggplant Puree Recipe by Tasty

eggplant, roasted

garlic,

lemon, juiced

parsley, chopped, to serve

olive oil,

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

Scoop out flesh of roasted eggplant into a medium sized mixing bowl.

Add the garlic, lemon, salt, and olive oil. Mash together with a fork until loose puree forms.

Garnish with parsley, sumac, and more olive oil.

https://vid.tasty.co/output/75411/landscape_480/1517258080

1. Preheat oven to 450 degrees. Toss zucchini with 1 tablespoons olive oil and kosher salt. Roast zucchini cut-side up on a baking sheet until golden brown and

Zucchini Baba Ganoush

zucchini,

water

This Baba Ganoush recipe with grilled eggplant is amazingly smooth and creamy with a delicious smoky flavor. Serve it alongside some fresh pita bread and vegetables for a delicious Mediterranean spread.

Grilled Eggplant Baba Ganoush

Italian eggplant (about 4 medium or 2 large eggplants)

Tablespoons tahini

salt (to taste)

¼ teaspoon smoked paprika (plus extra for garnish)

Tablespoons chopped fresh parsley (plus extra for garnish)

Prepare grill for medium-high heat. Grill eggplant, turning occasionally, until skin is charred and flesh is softened, 25-45 minutes depending on the size of your eggplants.

Place in a large stockpot or large bowl and cover, allow to cool for about 10 minutes.

Halve eggplant, scoop flesh into a colander set over a bowl, and let drain at least 10 minutes; discard liquid.

Pulse eggplant along with garlic, tahini and lemon juice, tahini, garlic, cumin and paprika in a food processor or blender; slowly incorporate olive oil and pulse to combine. Add parsley and give a final pulse or two. Season with salt and pepper, to taste.

Sprinkle baba ganoush with additional paprika and parsley and serve with pita bread and chopped vegetables.

Preheat oven to 450-degrees. Halve eggplants and bake, cut side down, for 35-40 minutes, until flesh is softened. Let cool slightly before proceeding to step 3 above.

To prepare in the oven:

Delicious creamy restaurant style baba ganoush made with roasted eggplants, garlic, lemon juice, tahini paste, and olive oil! This is a classic baba ganoush recipe that is sure to please everyone!

Homemade Baba Ganoush

tahini paste

garlic (or more to taste)

cumin powder

cayenne (or more if you want it spicy)

EACH olive oil AND yogurt

parsley

Position a rack in the center of the...

Position a rack in the center of the oven and preheat the oven to 375ºF. Line a metal baking sheet with a sheet of foil. Place a wire baking rack on top, set aside.

ROASTING EGGPLANTS: Pierce holes into the eggplant (about...

ROASTING EGGPLANTS: Pierce holes into the eggplant (about 1/4 inch deep or so) with a knife or fork. Spray the eggplants with cooking spray, place on the prepared baking sheet and bake for 65-75 minutes. Turn halfway through the cooking time. If the eggplants have not wrinkled and lightened in color, continue to bake for an additional 10 minutes. Eggplants are done when easily pierced with knife or fork. You can bake the eggplants for up to 90 minutes if you'd like the baba ganoush to have a deeper flavor. Remove from oven, place the eggplants in a bowl and cover the bowl with foil. Allow the eggplants to steam in the bowl for at least 20-25 minutes. This will help make it easier to peel.

Remove the skin from the eggplants and collect...

Remove the skin from the eggplants and collect the flesh in a sieve placed over a bowl. Discard the skin. You can remove the center core if your eggplants have too many seeds. Too many seeds will make your baba ganoush bitter. Sprinkle with salt. Give it a good mix and allow the eggplants to drain for 15 minutes. Squeeze out as much water as you can from the eggplants before blending.

ASSEMBLY: Combine the lemon juice, tahini paste, and...

ASSEMBLY: Combine the lemon juice, tahini paste, and minced garlic in the bowl of a food processor. Give it a few pulses until smooth. Add the eggplant meat, cumin powder, cayenne, and olive oil to the food processor and process to desired texture. Stir in the yogurt and parsley. Adjust seasonings to preference. Place baba ganoush in a bowl, covered with plastic wrap and allow to cool for at least 8 hours. Serve with pita chips and veggies.

BEST Baba Ganoush recipe! Creamy, silky, flavor-packed eggplant dip with garlic, tahini and lemon or lime juice. Perfect served with homemade pita chips or warm pita along with other mezze favorites. Be sure to view the step photos and tips and watch the video above.

Easy Baba Ganoush Recipe

Greek extra virgin olive oil

tbsp plain Greek yogurt (optional)

tbsp tahini paste (I used Soom tahini)

lime

Salt and pepper

cayenne pepper (eliminate if you prefer mild)

sumac,

pine nuts

Parsley leaves

Preheat the oven to 425 degrees F. Trim the top of the eggplant and cut in half, and using your knife, make a few slits in the skin.

Sprinkle the eggplant flesh with salt and let it sit for a few minutes to "sweat out" it's bitterness, then dab dry.

Place the eggplant halves, flesh side down, on a lightly oiled baking sheet then drizzle with olive oil. Bake in the 425 degree F heated-oven for 30-40 minutes or until the eggplant fully softens through. Remove from the oven and set aside to cool.

When the eggplant has cooled, scoop the flesh out and transfer to a colander. Let drain for 3 minutes.

Transfer eggplant flesh to the bowl of a food processor attached with a blade. Add the yogurt, tahini, garlic, lime juice, salt, pepper, sumac and cayenne. Pulse or run the food processor ever so briefly just until everything is blended (avoid over-blending).

Transfer the baba ganoush spread to a small bowl. Cover and refrigerate for an hour (if you don't have the time, try refrigerating for a few minutes to let the flavors meld and the baba ganoush thicken a bit.) Just before serving, top the baba ganoush with a sprinkle of sumac, olive oil, toasted pine nuts and parsley leaves. Enjoy with a side of warm pita bread.

This looks great but where I live we don’t have the big Italian eggplants-just the longer skinny Japanese ones. How much in weight should the eggplant be? Telling me a large one or a medium one doesn’t mean a lot, so if anyone can give an approximate weight of the eggplant needed for a receipt-I’d be delighted!!

Another great simple recipe for one of favorite mezes.  Made this last night with hummus, flatbread, olives and cheese, and had a fun meze dinner.  I can always count on your site. Thanks.

Just made this, it was easy and delicious!

5 star ONLY if you change it. We like spicy food - I don't know what type of Cayenne the author used by 1/8 tsp is more than enough. We upped the tahini to 4 TBSP and the lemon juice to 4TBSP. Regarding the tahini and lemon juice - definitely taste it along the way as you are mixing it in the food processor.

Made this… didn’t have pine nuts and might of used a bit to much Cayenne pepper. Now I know! I can eat Baba by the spoonful as is, one of my favorites, by far! 

Next up Dolmas

I love Mediterranean food, I'm so I found your web site, so many great recipes to try!

https://content.jwplatform.com/videos/3myGBlQK.mp4

Easy Baba Ganoush

This Instant Pot Baba Ganoush is a quick and easy take on Lebanese roasted eggplant dip, a delicious, healthy appetizer or snack. This recipe is also low FODMAP, Paleo, and Whole30 compliant.

Instant Pot Baba Ganoush (Paleo, Whole30, Low FODMAP)

eggplant (about 16 oz unpeeled)

½ tsp sea salt,

paprika,

parsley,

Peel the skin off the eggplant using a vegetable peeler. Chop the top and bottom of the eggplant off. Once peeled with bottom and top removed, the eggplant should weigh about 12 oz. Then, chop the eggplant lengthwise into 1” x ½” strips (more or less). Chop the strips in half once horizontally. 

Hit the “Sauté” button on the Instant Pot Pressure Cooker and add 2 tbsp of the garlic-infused olive oil. While the pot is heating up, sprinkle the eggplant strips on their two largest sides with salt. Once the display on the Instant Pot reads “Hot,” ensure the oil is evenly covering the bottom of the pot. Using tongs, add half of the eggplant strips, and sear on a single side for 3 minutes without disturbing. Gently remove strips with tongs to a plate, add 1 tbsp of oil to the pot, and add strips back to the pot to sear on the other side for 3 minutes. Remove seared strips to a plate. Repeat these steps for the other half of the eggplant strips, adding 1 tbsp of oil between batches and flips (you should have ½ tbsp of oil remaining once you’re done searing). If the eggplant is sticking greatly to the point of ripping apart, add a bit more oil (minor sticking will occur, which is okay). 

Once all the eggplant strips have been seared, hit “Cancel” on the Instant Pot and pour in cold water. Wait about 15 seconds, then scrape the bottom of the pot clean with a plastic spoon. Add the trivet or a vegetable steamer basket to the inner pot and place all the strips on the trivet or in the steamer.

Close the lid, set the pressure release valve to “Sealing,” hit the “Manual” or "Pressure Cook" button, and set the timer for 2 minutes.

Once the cooking cycle has completed, quick release the pressure. Open the lid, and using tongs, remove eggplant strips to a colander and place in the sink to cool and drain for a few minutes. 

Add the eggplant to a large mixing bowl. Mash with a potato masher until your desired chunkiness.* Add tahini, lemon juice, ½ tsp sea salt, 1/8 tsp smoked paprika, and the remaining ½ tbsp of garlic infused olive oil to the bowl and stir until well mixed. Taste the baba ganoush and adjust seasonings, tahini, lemon juice, and garlic-infused olive oil as desired.

Using a spatula, scrape into a serving bowl. Eat using your favorite dipping foods. Paleo / Whole30 / Low FODMAP options: raw vegetables such as sliced carrots, cucumbers and red bell peppers. Low FODMAP options (but not Paleo/Whole30): gluten-free, low FODMAP crackers, gluten-free, low FODMAP pita (if you can find it – I have yet to locate it) or pita chips.

This was so delicious and so easy. I absolutely love this dish and it seems so rare I’m ever anywhere that offers it. After a bunch of eggplant ripened simultaneously in my garden, I HAD to give it a go. I’m so glad I chose yours to make! I already can’t wait for the leftovers tomorrow!!

This recipe makes the best baba ganoush I've ever eaten! If I may, I used sesame oil instead of olive oil to up the sesame goodness, and doubled the tahini amounts. As I have lots of big eggplants, I use a food processor, so the seeds pulverise and aren't a problem at all. I've had a bumper crop of eggplants, so today will mark my 3rd triple batch! Some last in the fridge for a couple days only as we eat it so fast - even my picky husband loves it! The rest go into 4 ounce containers and into the freezer for winter goodness. xxoo! Cedar Mountain Herb School - my students will make this in one of our classes next week!

We love this recipe and have used it many times! Always a crowd pleaser!

Excellent ! I added a little extra lemon on top with the parsley garnish …and served with celery and pita. It was a hit, will definitely make again,

Like all of your recipes, this one is also a winner.  Our community garden is overrun with eggplant right now and this is the best way to please not only my family but all of the neighbors!!  Thank you so much for making everyone think I'm a great cook :)

Never made baba ghanoush before. Easy and Absolutely delish. A new fave!

So easy. So delicious. I used a small handheld food processor to get it a bit more creamy. Amazing. Thank you!!

I have never cared for eggplant.  Now I am a fan only because of this AWESOME recipe!!  Thanks for sharing.  Everyone loved it.

Simple 5-ingredient baba ganoush that doesn’t require a grill or gas stove. This new method saves you time and energy and is JUST as delicious – if not more – than the original. Naturally vegan and gluten-free.

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Top 24 baba ganoush recipes from across the web

The most viewed baba ganoush recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Epic Baba Ganoush

Baba Ganoush

The Best Baba Ganoush Recipe

Baba Ganoush (Authentic & Smoky)

Our Favorite Baba Ganoush (Roasted ...

Eggplant Puree Recipe by Tasty

Zucchini Baba Ganoush

Grilled Eggplant Baba Ganoush

Homemade Baba Ganoush

Easy Baba Ganoush Recipe

Instant Pot Baba Ganoush (Paleo, Wh...

Epic Baba Ganoush

Simple Baba Ganoush

Mutabbal

Authentic Baba Ganoush (Grilled or ...

Baba Ganoush Recipe

Roasted Cauliflower With Cumin And ...

Easy Baba Ghanoush (Baba Ghanouuj)

Moutabal &#8211; Caviar d&rsquo;aub...

Eggplant Caviar Recipe (Russian Sty...

Classic Baba Ganoush

Smoky Loaded Eggplant Dip: Baba Gan...

Mutabbal (Not Baba Ganoush)

Baba Ganoush (Middle Eastern Eggpla...

The most viewed baba ganoush recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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