Baba Ghanoush 3 Ways

Baba Ghanoush in 3 different ways. Try this amazing roasted egg plant dip . Make it, dip it, eat it and share it. #HappyCookingToYou

Select Language


  • Baigan (Eggplant) round 3
  • Lehsan (Garlic) cloves 10-12
  • Tahini paste 8 tbs
  • Lemon juice 3-4 tbs
  • Namak (Salt) ½ tsp or to taste
  • Lal mirch powder (Red chili powder) ½ tsp or to taste
  • Olive oil 4 tbs

With Tomato & Capsicum:

  • Tamatar (Tomato) deseeded & finely chopped 1 tbs
  • Shimla mirch (Capsicum) finely chopped 1 tbs

With Coriander & Garlic:

  • Hara dhania (Fresh coriander) finely chopped 1-2 tbs
  • Lehsan (Garlic) finely chopped 1 tsp

With Garlic:

  • Lehsan (Garlic) finely chopped 1 tsp


Add cuts on eggplants and stuffed with whole garlics.

Heat griddle,place stuffed eggplants,cover and roast for 15 minutes (each side) then turn and roast until soft and skin is burnt (approx.30-40 minutes).

Let the eggplants cool and cut into two halves.

With the help of the spoon,scoop out the flesh and discard skin,excess seeds and drain or remove excess liquid.

Now chop well the eggplant.

In bowl,add chopped eggplant,tahini paste,lemon juice,salt,red chili powder and mix well.

Add olive oil and mix well.

Divide prepared eggplant paste into three portions.

With Tomato & Capsicum:

In prepared eggplant paste,add tomato,capsicum and mix well.

With Coriander & Garlic:

In prepared eggplant paste,add fresh coriander,garlic and mix well.

With Garlic:

In prepared eggplant paste,add garlic and mix well.

Sprinkle paprika powder,drizzle olive oil & serve with pita bread.

Recipe By: Kanwal Mohsin

You May Also Like