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Baba Ganoush Recipe


Baba Ganoush

Course Snack
Cuisine Mediterranean
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 4


  • 2 lb Italian eggplant
  • 1 tbsp garlic minced
  • 2 tbsp lemon juice
  • 1/4 cup tahini paste
  • 1/3 cup olive oil extra virgin
  • 1/4 cup fresh parsley chopped
  • kosher salt to taste


  1. Split the eggplant and roast in a 350-degree oven cut side down for approx. 1 hour

  2. To keep the eggplant from drying up too much pour about 2 cups water in the pan with the eggplant

  3. Once the eggplant is tender, cool slightly. Scoop the flesh out into a strainer and drain excess liquid

  4. Puree all the ingredients in a food processor till just smooth

  5. Adjust seasoning to your desired taste

  6. Chill and serve with toasted pita wedges

Recipe Notes

The Vintage House Restaurant features vineyard cuisine and locally grown fresh from the garden produce.

Click here to view wine pairing tips with this recipe.

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