Youssef’s Ba’abnjan (a.k.a. babaganoush or eggplant salad)


  • 2lbs eggplant (usually 1 large eggplant)
  • 3-4 cloves of fresh garlic
  • salt & pepper to taste
  • Mayonaise -OR tahina; to desired consistency


  1. Punch a few wholes in the “ba’abnjan” = eggplant
  2. Bake in the oven @ 450 F, for 20-30 minutes;
  3. Flip the eggplant over so that it bakes evenly; keep it in for another 20-30 minutes
  4. Take it out; peel the charred eggplant skin;
  5. Put the 3-4 cloves of garlic in the food processor and pulse
  6. Add the eggplant; pulse;
  7. Add salt & pepper to taste and then either the mayo or tahina until you reach your desired consistency


Filed under Appetizers, sides, Snacks

3 responses to “Youssef’s Ba’abnjan (a.k.a. babaganoush or eggplant salad)

  1. yonashemtov

    Just 2 quick additional points:

    1. If you don’t have a food processor, you could do it w/o one – just use some “elbow grease.”

    2. Not a fan of “mayo”; SmartBalance makes a mayo alternative, or you could always use a thick yogurt (Fage brand).

  2. liatpapular

    i like my ba’abnjan with a bit of lemon juice

  3. yonashemtov

    A low fat version of this is to use the Greek Yogurt (Fage) instead of mayo

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