Cold appetizers · The home kitchen
Baba Ghannouj
Roasted eggplant brings a soft texture and a gently smoky character to baba ghannouj. This version combines the drained flesh with tahini, garlic and lemon, keeping the vegetable at the center of the bowl. It works especially well beside crisp vegetables, warm flatbread and a fresh tomato salad. This is an original home-style interpretation inspired by the menu’s ingredients, rather than Beiruty’s restaurant formula. Quantities are written for a domestic kitchen so you can prepare the dish confidently and adjust the final seasoning to your own taste. The independent recipe linked below provides another cook’s perspective and useful background for exploring this style of food at home.
A home-style recipe inspired by our menu. Restaurant preparation, portions and ingredients may differ.
Make it at home
Baba Ghannouj recipe
- Serves
- 4
- Prep
- 15 min
- Cook
- 45 min
- Rest / chill
- 15 min
- Total
- 75 min
Ingredients
- 800 g whole eggplants
- 45 ml tahini
- 30 ml lemon juice
- 1 garlic clove, grated
- 30 ml olive oil
- 3/4 tsp fine salt
- 10 g parsley, chopped
Method
Heat oven to 230°C/450°F. Pierce eggplants and roast on a lined tray for 40–45 minutes, turning once, until collapsed and completely tender.
Cool for 10 minutes, split open and scoop flesh into a sieve. Drain 15 minutes; discard skins and liquid.
Chop flesh, then fold in tahini, lemon, garlic and salt. Drizzle with oil and scatter with parsley.
Make it your own.
- Cook until the center collapses, not merely until the skin darkens.
- Fold by hand for a pleasantly textured dip.