Lebanese Cuisine – Baba Ghanoush

Around three years ago, Mum and I went on holiday to Egypt and went out one evening to a Lebanese restaurant. I remember it being the most delicious meal and came home telling everyone that the Lebanese meal was the best part of the holiday! So, when I saw that this month’s recipe in my Vegan Kind subscription box was for baba ghanoush, I just had to give it a try.

Baba Ghanoush Lemon and Thyme Baba Ghanoush


  • 2 aubergines
  • 2 tablespoons tahini
  • 2 cloves garlic
  • juice of 1 lemon
  • 3 tbsp fresh thyme leaves
  • pinch of salt

Baba ghanoush ingredients

  •  Grill the aubergines whole under a high heat for 15 minutes, then leave to cook for a further 15 minutes.
  • Peel the aubergines – I did this by chopping the tops off, and then the skin came away very easily once they had been cooked.
  • Combine the aubergine pulp along with the garlic in a large bowl, using a hand blender. You could also use a fork for this.
  • Combine the aubergine and garlic mix with the rest of the ingredients.

Baba Ghanoush

I served mine with some stuffed vine leaves, for an authentic Lebanese snack! The recipe yields enough baby ghanoush to keep in the fridge and snack on for a few days, I’m looking forward to it for lunch tomorrow too.

Baba ghanoush and stuffed vine leaves

This recipe is by Laura Hemmington, author of an amazing plant based recipe blog, The Whole Ingredient. It’s definitely worth a visit, I can’t wait to try out some more of her creations.


About The Author


Mama of two beautiful boys. I’m veggie, vintage loving, a bit of a crafter and a bit of a hippy. I love the countryside and pretty things.

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