Baba Ghanoush


Get the full recipe and enjoy unlimited access to thousands of recipes and videos from the greatest chefs by subscribing to the All My Chefs premium access.
Ingredients (4 servings)
  • 2 medium eggplants
  • 2 sprigs marjoram
  • 2 sprigs mint
  • 2 sprigs cilantro
  • 2 sprigs flat-leaf parsley
  • 1 garlic clove
  • 1 tablespoon fresh goat’s curd
  • 2 tablespoons olive oil
  • salt
  • freshly ground black pepper


Step 1: Baba Ghanoush

Preheat your oven to 430°F (220°C).

Wash the eggplant, wipe dry, and prick all over with a fork. Place on a baking tray, and bake for an hour until very brown.

Allow the eggplant to cool.

Halve the eggplant lengthwise, and remove the flesh with a small spoon. Put it in a blender or a mortar.

Also collect a little of the toasted skin: approximately 10% of the weight of the flesh (for example, for 100 g flesh, 10 g skin), and add it to the flesh.

Crush the mix in the mortar, or blend roughly to produce a nice compote rather than a liquefied purée. Transfer to a large bowl.

This recipe was originally published in "Nature By Alain Ducasse" (Éditions Alain Ducasse). See all credits

This recipe is reserved for the Premium subscribers

Get the full recipe and enjoy unlimited access to 1,000 recipes from the greatest chefs, starting from just 1$

Logo all my chef
Subscribe now

Cancel anytime

Already registered? LOG IN