Baba Ghanoug Masri
The Egyptian version, which is a salad rather than a purée: charred aubergine chopped rough and mixed with tomato, pepper and onion, with only a little tahini.
Photograph credit: Egyptian baba ghanoush by Unknown · CC BY-SA 2.0 · Wikimedia · this resized copy is shared under the same licence
Method
Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.
-
Char the aubergines whole directly over a gas flame or under a maximum grill, turning often, 25 to 30 minutes until black all over and completely collapsed.
-
Put them in a colander, split them open and leave to drain and cool for 15 minutes.
-
Scrape the flesh from the skins and chop it roughly on a board. Do not purée it.
-
Mix with the tomato, pepper, rinsed onion and garlic.
-
Whisk the tahini, lemon juice, 3 tbsp oil, cumin and salt together and fold it through.
-
Taste — it should be sharp and smoky, with the tahini in the background rather than the front.
-
Spread on a plate, finish with parsley and oil, and serve at room temperature.
Chef’s Tips
- Chop it, do not blend it. That is the whole difference.
- Two spoonfuls of tahini, no more.
- Drain the aubergine properly or the salad waters down.
Common Substitutions & Variations
- An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
Pairing Suggestions
- Aish baladi
- Ta'ameya
- Grilled meat
Storage & Reheating
Refrigerated for 3 days. Bring back to room temperature and refresh the lemon.
Common questions
How long does Baba Ghanoug Masri take to make?
About 50 minutes in total — 20 minutes of preparation and 30 minutes of cooking. The recipe serves 6.
What are the key tips for making Baba Ghanoug Masri?
Chop it, do not blend it. That is the whole difference. Two spoonfuls of tahini, no more. Drain the aubergine properly or the salad waters down.
What should I serve with Baba Ghanoug Masri?
Aish baladi; Ta'ameya; Grilled meat.
How should Baba Ghanoug Masri be stored?
Refrigerated for 3 days. Bring back to room temperature and refresh the lemon.
Is Baba Ghanoug Masri suitable for a special diet?
This recipe is vegan, vegetarian, gluten-free, dairy-free, low-carb, keto and no added sugar. Those labels are checked against the ingredient list, so a dish is only marked when nothing in it contradicts the claim.
How many calories are in Baba Ghanoug Masri?
About 175 kcal per serving, with 4 g protein, 13 g carbohydrate and 12 g fat. The figures are calculated from the ingredient list and are an estimate.
Nutritional Highlights
Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.
Reader Reviews
Cooked this? Leave a review
Written and tested by Turab
One person, one kitchen — no test kitchen, no team. How every recipe on this site is checked before it goes up.
Related Recipes
More Egyptian cooking and appetizers ideas from Weekly Delight.
Egyptian Koshari
Egypt's national street dish: layers of rice, lentils and pasta under a spiced tomato sauce, garlic vinegar and a…
Molokhia
Jute leaves cooked to a green, silky stew with garlic and coriander fried in ghee and stirred in at the last second…
Ful Medames
Slow-cooked fava beans crushed with garlic, lemon, cumin and a great deal of olive oil — Egypt eats it for…
Ta'ameya
Egypt's falafel, and a genuinely different thing from the Levantine one: split broad beans rather than chickpeas, a…