The Best Baba Ganoush Recipe » Easy Eggplant Spread

This baba Ganoush recipe is incredibly easy to make and jam-packed with delicious eggplant, roasted garlic, and tahini flavors!
This appetizer, or side dish, is a classic levant region recipe consisting of mashed cooked eggplant that is mixed with seasonings, olive oil, lemon juice, and tahini. Interestingly enough the baba Ganoush we eat most often in the United States is actually something called Mutabbal.
Authentic baba ganoush does not use tahini and is usually garnished with pomegranate molasses or seeds and olive oil while being mixed with tomatoes and other veggies. So not to confuse anyone, we’ll stick with the version we most commonly eat here in the US.
• 2 large eggplant, about 3 pounds total
• ¼ cup garlic confit
• ¼ cup tahini
• juice of 1 lemon
• 1 teaspoon ground cumin
• ¼ teaspoon cayenne
• ¼ cup garlic confit oil
• sea salt to taste
Makes 4 cups
Prep Time: 5 minutes
Cook Time: 25 minutes
Procedures:
1. Preheat the grill to high heat, 450° to 550°.
2. Add the eggplants and cook on all sides until softened and roasted, which takes about 25 minutes.
3. Remove the eggplants and let cool slightly before slicing in half and scraping out the fruit inside. Discard the peelings.
4. Add the eggplant to a food processor and process on high speed until smooth.
5. Next, add in the garlic, tahini, lemon juice, cumin, cayenne, and salt and process on high speed until smooth.
6. While processing on high speed slowly drizzle in the olive oil until mixed in.
7. Serve and optional garnishes of olive oil, cayenne, and chopped parsley.
Chef Notes:
Make-Ahead: This can be made up to 1 day ahead of time. Simply keep it covered in the refrigerator until it is ready to be served.
How to Store: Keep covered in the refrigerator for up to 3 days. Baba Ganoush does not freeze well.
If you would like to make a classic baba ganoush instead of Mutabbal, remove the tahini, and garnish with pomegranate syrup or seeds, as well as olive oil. In addition, there is no need to process it in a food processor, simply chop with a knife or mash with a fork.
You can use either raw or roasted tahini in this recipe.
If cayenne is too spicy simply substitute with paprika.
There will be plenty of garlic confit and roasted garlic olive oil left over after this recipe and both will keep in the refrigerator for up to 7 days.
When the eggplant is done roasting the outside skin will firm up and be slightly crispy.

[@steverock4329]

I live in Turkey and, just a little option for you, the Baba Ganoush they serve here tends to be topped off with finely chopped pistachio nuts. They add another level of flavour and texture so, give it a try! Great channel by the way!

[@vickyshan6302]

Thanks for sharing. My next patch I will add roughly a 1/4 C of pistachio nuts.

[@Ronen-Homeopathy]

Dear Steve, Do u mean to put the Crushed Pistachio on top pf the Salad on serving?

[@steverock4329]

@@Ronen-Homeopathy yes, they crush the pistachios into small crumbs and sprinkle over the top then, as a further option, some restaurants drizzle chilly oil over the top too

[@Ronen-Homeopathy]

@@steverock4329 ❤️

[@vinista256]

Sounds delicious!

[@jbammi]

Thanks for sharing the recipe, liked the idea of the Garlic confit and the garlic oil as the bonus. Wanted to share: Another way to roast the garlic is to make small slits into the eggplant before roasting and stuff raw garlic cloves (or sliced garlic) into the slits and then roast the eggplant. The garlic gets roasted right with the eggplant and ground in when you grind the eggplant. I always add some yogurt to add some extra creaminess.

[@Njae2000]

That's exactly what I do with the garlic too! 🤗🥰

[@johnr797]

That sounds great

[@sdonna3882]

that is a really brilliant idea and alot less steps too gonna try this

[@VisualizeHealing]

Great idea but you may lose some of the scrumptious juices of the eggplant.

[@cinderbella9391]

Great idea only you don't get the oil. I added some of the garlic oil to the dish.

[@f_zahraa]

Baba ganoush is an important side dish at our lunch, In Syria we are add fresh sliced of tomatoes and green pepper, and Chopped parsley

[@tomhicks4097]

God potect and bless you brothers and sisters in Syria.

[@catherinegray1367]

I really should have been Middle Eastern instead of Ukrainian!! I F'LOVE middle eastern cuisine

[@asepsisaficionado7376]

Bashar al-Assad is a hero to the free world

[@michaelsotomayor5001]

@@catherinegray1367 God bless Ukraine as well though lol

[@tyghr]

That sounds amazing! Thanks for the tip!

[@tasadem20]

Just a tip for who doesn’t have a grill: Wash the eggplant Poke some hole by using fork on eggplant Wrap tightly with aluminum foil Bake in the oven for about 25-30 min at 450F Voila!

[@oohellyaa08]

thanks adem!

[@sarah-wt6ef]

Thank yoy

[@sdonna3882]

why the aluminum foil? :)

[@sarah-wt6ef]

@@sdonna3882 it allows the eggplant to cook on the inside without burning

[@sdonna3882]

@@sarah-wt6ef make sense thanks for the tip

[@fronyman]

I followed this recipe but added 1 tsp. smoked paprika. This added a smoked flavor that I was desiring as I had to bake my eggplant. (Grilling the eggplant might provide the smoke flavor) Perfection!! Also, poke holes in the skin of the eggplant if you bake them. They will explode like bombs If you don’t :))) I found out the hard way.

[@Konushku]

Thanks for the recipe. I agree that when you cook at home it tastes better, and it also makes you appreciate the amount of work that goes into every dish you eat in a restaurant.

[@jesusistheonlysavior3312]

I love Lebanese food it’s healthy and its my favorite food.

[@retetelelupopescu]

you cand find this receipt in Turkey, Israel...and so on

[@Ramzy369]

@@retetelelupopescu I think you meant to say Palestine. This recipe of Baba Ghanoush is native to the Arab ethnic cuisine of the Levant region of the Middle East, and the Palestinians are the ethnic group who have the historic and traditional claim to this recipe, not the Israelis who appropriate the cuisine of the Palestinians. In fact, Israeli baba ghanoush is a mutated variant of the recipe that uses mayonnaise. So no, this is not an Israeli dish, but it is a Palestinian one.

[@arwarashad7392]

@@retetelelupopescu you know Israel steals Arab cultures right ?

[@muhammedkeser7064]

@@Ramzy369 butt hurt you are I guess, He/she said that you can find this food in many countries. Did not say it is an Israeli dish

[@retetelelupopescu]

@@arwarashad7392 there are so many countries..that had borrow so many recipe one from another.

[@MsBombastix]

I once made this with another recipe using raw garlic and no blender just mashing the eggplant. Didn't love it, but decided to try this recipe. Holy, that was a completely different experience! The roasted garlic and using the blender to make it smooth really made a huge difference. I did drain some of the liquid because I prefer a thicker dip, but it was really delicious. Served with some home made naan and roasted green beans. Thanks! :)

[@mamabear5289]

I absolutely love love your channel! I am a former elementary school teacher and I can honestly say you’re a great teacher. This was well executed visually and with clear directions!!! Ill be making it tomorrow thanks to you

[@floydwurst9948]

Concerning the liquid from the eggplant: I collect the juice, and let it reduce in a non stick pan for a bit until it is almost like a caramel syrup before adding it back. I liked the result, can only recommend.

[@monahasan1990]

Thanks for the recipe! the recipe in the video is actually called "mutabbal" which translates to "seasoned". "Baba ganoush" is usually used to describe this related eggplant recipe: only roasted eggplants, garlic, fresh chopped tomato, parsley and bell peppers, and salt topped with olive oil. Tip: if you chop your eggplant by hand, it doesn't get as slimy or watery

[@mellanatano7101]

Yaaayy! Someone who knows! ✨💕🌸

[@bleikwajdi]

Accurate. Baba ghannouj is not wots in this video.

[@unitedmpmp4814]

The non mid Eastern Arabic call it his way

[@nikiTricoteuse]

As united mpmp else said, in the West, we call what he made, baba ganoush. Happy to be corrected though and love the sound of proper baba ganoush. Do you roast the eggplant, cube it and then serve it cold with the other chopped or sliced vegetables? Thanks.

[@In.the.darkness_there_is_light]

@@nikiTricoteuse the gall. Babaghanoush is from the Middle East and the Westerner is telling them what it is? Just be corrected.

[@samanthamascarenhas3656]

Thank you so much for this recipe!! Made it tonight and it turned out delicious, especially love the garlic confit!

[@kiwi1cottage]

Have been making this gain confit since 1982, the first time I had it in an Italian restaurant. Thought I went to heaven.. always in my fridge. Love your channel.

[@tripinpeacemusic9435]

good cook, straight to the point, everything you say makes sense

[@madalinaflo]

Looks so delicious. My grandma used to make it with sunflower and olive oil and the sunflower oil adds such a distinct flavor. Soooooo good!!

[@mesterigospodari5552]

Aia e salata de vinete nu Babaghanus

[@SA-de4lc]

Do you add yogurt to it?

[@master2002h]

Humos, Baba ganoush, Shawerma, Syria cuisine 🇸🇾 is truly the best in the world 👌🏻 Love their food

[@judithfleser3703]

This is one of my favorite dishes. It introduced me to a world of food that I never thought I would like. You just made it so much simpler for me to make it at home since I have a brand new gas range! Thank you so much

[@lotsofhairbutnomoney3705]

I grew up with mostly standard American food and recently found my way into these Mediterranean dishes. This stuff is fire. It's simple, tasty, healthier, easy to prep, and generally just tastes more alive than what I'm used to.

[@shonabologna2617]

Amazing! Cooked the eggplant in oven and beautiful, I'm eaten it by the spoonful! Thanks Chef

[@vladimirputindreadlockrast812]

My friend from Turkey visited me in New York some years ago. When I came home from work, she was cooking a whole eggplant directly over the burner of my gas stove. I couldn't believe what I was seeing! But when she was done with the eggplant, she made a chili sauce using plain yogurt. One more thing I'd never thought to do with yogurt! I'm even watching this video because I want to learn how to make my eggplant mushy textured, just like she did.

[@gonzalocontreras9692]

When you do things homemade, it will always taste better. I saw it ever. When you cook at home, you use the better ingredients for you, and your family. Regards, and thanks for the recipe.

[@tigerlily222]

I LOVE BABA!!! I had it at a greek place on vacation, and fell in love with it. Went home & promptly taught myself how! Thanks for the inspiration & tips ;-)

[@ChefBillyParisi]

Thanks for watching!

[@andromeda1903]

i subscribed when you said ONE CUP OF GARLIC. definitely gonnna make this recipe! i've always been scared of making baba ganoush but you've got me convinced!

[@emilinebelle7811]

It’s a good way to know someone’s not a vampire.

[@oscarrobertopiedrasantaiil6693]

Hahahahaha me too I love garlic

[@ewelkkka1]

Garlic is awesome - I've just got some from Poland - nice and fresh - so crunchy and juicy- unlike the one from supermarket. If it wasn't for the mouth odour I will eat it for a breakfast,lunch and dinner 😅😂

[@kikib8434]

😂😂😂...I did the same thing 😁🖤.

[@sparshsitani2434]

This recipe sucks ...donot add cup full of garlic ...it is really too much

[@RN083012]

Looks delish! I'm going to try this. Thank you for sharing!❤

[@hanna1015]

I eat it the first time for 12 years ago in Egypt. From the first moment I love it... It's so yummi ♥️

[@reenasat]

Turned out delicious! My husband now wants this weekly 😋

[@SA-de4lc]

Do you add yogurt to it?

[@olgas9611]

I used to the Persian recipe where they put some roasted tumeric but this one looks delicious I will definitely try it. Great way to explain how to cook it. Thanks

[@bernardvillarama7090]

thank you for this!Love it!

[@lucygalleryum2876]

Great recipe! Ill definitely try this inovative way. Cooking garlic this way is really beneficial!!! Can make hummus and baba gannoush at the same time.

[@ChefBillyParisi]

yup

[@aidaovasapyan9951]

Thanks for sharing , this is one of my favorite it’s so testy ,the only thing i always use Chinese eggplant 🍆 and less garlic and black pepper

[@747gjyj]

Thank you for this recipe... Very beautiful presentation. Love it

[@gregkokjian1659]

yummy! love baba ganouj, with pita, sliced tomatoes and olives.....

[@macdonaldkarin]

I made this dish and it is amazing! And healthy!

[@yolandavaldez5256]

I love this I love eggplant thank you so much God Bless 🙏

[@ChefBillyParisi]

Thank you so kindly!!

[@xXJennifercXx]

Hi! This is my first video of yours that I've watched and I'm honestly loving how you share your culinary fundamentals with us - and your calm yet guiding personality! Instant sub :)

[@jazzmoos5382]

His demeanor reminds me of the * Spain On A Fork * guy. Calm and friendly, and they both get right to the point, with nice recipes. If you’re not familiar with him, definitely worth looking for and watching.

[@MenchieExtrakt]

Baba ganoush with the fresh bread is soooo gooooooooooood. I never have egg plants but this is the one exception

[@infiniteblissco]

This looks super amazing. I tried this the first-time whilst travelling in middle east and want to make it. Appreciate the video so much because the blogs and stuff on how to make it through words weren't descriptive enough for me to understand. You make it look super easy and I cannot wait to try this!

[@marcellerusso3930]

I grew up eating it and hummus, both of which are wonderful dishes from Lebanon and Syria.

[@samreenmramzan2754]

That's so amazing dish.. I'll try this recipe inshallah

[@makepurethyheart]

Stove top technique is so convenient!

[@ethc2867]

I want to thank you for the recipe and especially the instructions. Awesome

[@Zoe-lc5cv]

amazing recipe, the only thing I would change, is not to use a food processor, as it would make baba ganoush runny and watery, you can just use a knife and a chopping board, it'll make a perfect consistency.

[@Nozarks1]

Thanks for the idea. Is it soft enough to just mash with a fork?

[@Zoe-lc5cv]

@@Nozarks1 absolutely!

[@PeterJohnsonJr]

My wife is not an eggplant fan, so this is how I make it for her, and she loves it. I prefer a bit less precessed, more chunky, but this compromise is worth it! Cheers.

[@ChefBillyParisi]

Thanks for watching!

[@Nozarks1]

How do you make it chunky? I also prefer that

[@leenabegum6596]

Thank you for the nice receipe. I will try. I love Eggplant.

[@hellokitty2397]

I just made this recipe exact and it came out so amazing thanks!

[@bruna.brandt0303]

Oh my, I am sold, you are so Amazing!

[@frankbiz]

That looks amazing, got to try it, my wife and I love it.

[@MrChiptatum]

that is the best recipe for baba ganoush i have ever seen it looks delicious

[@sueullrich354]

Thanks I certainly will give it a try!

[@sannetruijen7653]

Great recipe! It is important to store the garlic confit properly. When it is stored improperly in oil (without oxygen) and in warm temperatures (at room temperature), it can produce a very serious toxin that causes the illness botulism. Botulism can be fatal if not treated immediately.

[@geoffharrower2845]

Thank you

[@TheJohnsKitchen]

Looks absolutely stunning Chef👍🏾

[@ChefBillyParisi]

Thanks so much

[@emyf9194]

Adding some pomegranates just does this so insanely good!

[@avrilallison8224]

You are the best chef in the you explain things so clearly and I love your recipes as well .

[@rehabnori4265]

Thanks for sharing, chef Billy! This recipe is great, it looks very delicious, I make it with yogurt and serve it with grills, I love Baba Ghanoush, and I love your recipe too.👌❤

[@ChefBillyParisi]

Great idea!

[@patriciahaskins1956]

I absolutely love this recipe! I'll be grabbing a couple of eggplants (one of my faves) today and enjoying (devouring) this tonight! Great idea using the garlic confit. TFS and stay safe! 🌈🌈🌈

[@ChefBillyParisi]

Thanks for watching!

[@mariasalas5330]

Is delicious. I'm from Mexico but I love this kind of healthy food 👌 I already made it. Thank you so much for the recipe.

[@Khunkan]

Thank you! Can't wait to make some this week, chef Billy!

[@bleikwajdi]

This stopped being Baba Ghannouj and turned into Mutabbal the moment you added tahini. Out of the 3 most popular roasted Eggplant dishes in the levant, Mutabbal is the most popular in the west, it is also the one erroneously refered to as Baba Ghannouj. The 3 eggplant cold mezze dishes are: Mutabbal (contains tahini), Baba Ghannouj ( does not contain tahini) and Salatet Al Raheb (also does not contain tahini)

[@Chris-gr4yw]

Potato.... Patatas.. 😂😂😂

[@Ati422]

i only found your channel because of the hummus recipe and i was waiting for you to show us this one! thank you so much, it looks AMAZING :)!

[@ChefBillyParisi]

My pleasure 😊

[@Sternodox]

This is very good! I tossed in some pine nuts as an experiment. It's great!

[@sandradayal5805]

Thank you so much you’re the first one showing the video with temperature

[@GabrielaChirila88]

Looks delicious - we have a version of this in Romania where we do not add garlic; we make a paste from grilled eggplants and homemade mayo, then when we add finely chopped red onion when and as we have it. We also have it with fresh tomatoes sometimes. YUM

[@klieis9491]

What is that called???

[@georgia1652]

In Romanian it’s just eggplant salad

[@carlthomas3930]

Of all the places to not add garlic. What about the vampires?

[@naheeda13]

I loooove that you mentioned that baba ghanoush a “classic” dip! Most mainstream channels usually stick to Americanized dips, like French onion dip, or even guacamole, etc. when they use the word “classic”.

[@hellokitty2397]

Making this recipe this weekend. Can’t wait and I love how it’s keto!!

[@theyellowsparks]

Thanks for showing us the spoon spiral trick at the end!!!

[@markrichards6863]

I had the best humus on a recent trip to South Carolina. It was made from boiled peanuts instead of chickpeas.

[@AlanaBertozzi]

Just followed your recipe and made this for the first time. The roasted garlic is delicious!! I roasted an eggplant that I believe was on it's last leg. I think today was the absolute last day to bake up this eggplant but in the future I will definitely use a fresher one. I sprinkled on some sea salt and paprika. I love how you teach this recipe and I am enjoying this recipe right now with pita bread and a glass of red wine. Cheers :)

[@teresaareces4995]

Yes!!! I love Ferrara’s bakery

[@ingridwalter4870]

You and the receipe are so convincing

[@user-yw4fz6xk2j]

We have the same thing in Greece but we call it melitzanosaláta, eggplant sauce 🤗❤️🇬🇷

[@cynthiacallaghan2622]

The Baba Ganoush looks Amazing!...I just came from the market with ingredients to make your hummus recipe, the garbanzo beans are soaking...Really Love that you make things from scratch. Thank you Chef

[@ChefBillyParisi]

Thanks for watching!

[@isabellekapuya2605]

Great! So delicious! Thanks!

[@nidiagonzalez8470]

Amazing thanks chef ❤

[@mujkocka]

I have just harvested a lot of eggplants. I am going to make these and freeze it

[@basmael-gaouni9257]

My dear I love most of your recipes, but this one you changed it a lot. Let me teach you the Lebanese way. First, make an incision in the egg plants you don't want them to explode in the oven. Second, the major mistake don't put them in the mixer,you lose the texture. Use either two knives to cut them in very little pieces or pound them with the wooden handle that we pound the garlic with. Third, we don't boil the garlic we add two or three fresh minced gloves of garlic for the two egg plants, then add the Tahini, Lemon juice ,and salt only.We don't add Cumen. Cumen is for Humans. That is it.You can add some parsley, and some Pomgranad seeds to make it fancy. Don't forget the olive oil on the surface. Good Luck. This is the original recipe Chef. Keep your beautiful work.

[@letXeqX]

Yes, I agree with all your points. I'm Israeli and we make it like you. Especially your point about not using a mixer, I can't imagine. The only deviation to the above I've found worthwhile is a couple tablespoons yogurt mixed in.

[@bluewaters2231]

thk u.

[@ja3arko]

@@letXeqX i was going to add this point as well, we in Jordan add joghurt to the ingrediants as well! but still i like to try new recipes and styles.

[@letXeqX]

@@ja3arko Yeah, well we probably got the idea from you guys, so thanks 😊 Hope you can visit Israel one day, we're very close! All the best to you habibi.

[@ja3arko]

@@letXeqX yeah that’s true, we’re so close yet so far! I would love to visit the country and get to know the people! Maybe one day! Thanks a lot Habibi 👍🏻😊

[@aditigupta4939]

Roasted garlic & roasted garlic olive oil seems to be your favourite and now mine too after trying your recipies Billy ❤️

[@ChefBillyParisi]

Hope you enjoy

[@janeguarnera7700]

Introduced to Baba Ganoush as a kid...one of my all time favorite nosh treats

[@iamauser500]

It IS the best! Thank you so much.

[@adam3d851]

Watching this at 10pm and now I'm hungry... This is the best bg recipe by far... Looks delicious!

[@ChefBillyParisi]

Hah, Thanks for watching!

[@eirinessa4006]

I followed your hummus recipe today. It exceeded my expectations. Looking forward to trying your babaganush 👍👍👍🕊🕊🕊🌱🌱🌱💕💕

[@leilagayatripersaud9458]

Love ❤️ the way you demonstrate your skills -

[@noemisartcorner841]

This recipe looks delicious. Will try in the near future.

[@caty4061]

I am definitely going to try this, looks absolutely delicious. Aubergine is also nice cut into chunks tossed with olive oil, seasoned, then roast as you would potatoes. Good in the air fryer too. Looking forward to some baba ganouch. Thanks for the recipe

[@lieberlisa]

Brilliant idea! Never thought of frying the eggplants in the airfryer...then topped with baba ganouch, yummy 😋 how long do you fry them at which temperature? Cooking greetings from France 🇫🇷😊

[@HealthMaangeMoreKirtiSharma]

Roasted Eggplant Mash is very famous out here. This is slightly different and looks amazing and delicious.

[@ChefBillyParisi]

It really is!

[@claretmichelangeli3000]

You are the best! Thanks for sharing all your wonderful knowledge 💌

[@heribertosarmiento1265]

This is another great dip . Thank you so much chef.

[@jeanjoseph7905]

Roasted on an open flame is the best.

[@Funskier67]

Made this tonight and can't keep my daughter out of it. Hope she leaves some for me! Tasted great!

[@ChefBillyParisi]

Hah. Thanks for giving it a shot

[@Funskier67]

I’ve made this several times since the last time I posted a comment. It is amazing!

[@mariajoannou9936]

Great recipe thanks! My friend adds fresh breadcrumbs to chicken it a little. Love he the idea of the cooking garlic

[@daleplay1978]

That looks amazing!

[@markus742]

Just to give you some tips, if you blend it in the food processor or cut the eggplant with a metal knife, it will give it a bitter aftertaste and discoloration. It's better to use a wooden spoon to take it out of the shell and a plastic or wooden knife to cut the eggplant. Cheers!

[@markus742]

@Fist Bump It does not matter if its stainless steel or not my friend. Btw, the food processor blades are also stainless steel.

[@tuckerbunch9553]

Using a food processor will grind the seeds, which makes the dish bitter. When you keep mentioning “flavor” over and over, but you don’t char the eggplant, it’s clear you haven’t don’t know how baba ghanoush should taste.

[@markus742]

@@tuckerbunch9553 Didn't I just say that is better to use a wooden spoon or a wooden or plastic knife for that?

[@ter8330]

Great video! I can't believe you got thumbs down? People are so weird.....

[@ajewell971]

Thanks for the video, it was very helpful

[@Lilyaulveus]

От просмотра этого ролика получаешь не только прекрасный рецепт, но и эстетическое удовольствие! Браво Шеф! Подписка.

[@ThatLadyBird]

I see a lot of people remove the eggplant seeds, Im glad you didnt, i love them in there.

[@danwilbur2731]

I used to remove the seeds, word is they're more bitter, but then I had a few eggplants that were so full of seeds I couldn't toss them or there'd be nothing left. It was my best ganoush yet.

[@nomadWalkr]

We cook our eggplants on the fire on the stovetop! It’s pretty common in India. Try making bharta from this roasted eggplant as well.

[@mariehud7382]

Looks awesome I can’t wait to try it..

[@dadou8998]

Thank you for the recipe

[@a.slimane6401]

😊you make it pretty good 👌🏽 Its so tasty.🤤 Best regards from palestine woman in germany

[@Blue-dp7xe]

I think processing it is simply ruining this traditional dish just use your fork and leave some bites to it.

[@user-cu9ky9ys4v]

Also let me know but I slice the egg plant in half to cook faster increase smokiness when grilling. I just press garlic in no confit

[@chuckgoecke]

I use the Chinese or oriental egg plants, the long skinny ones, and roast, them a little less, and then I don't peel them, just whiz the more tender skins into the baba. Keeps the flavors and nutes in the colorful skins and the whiz still makes them unrecognizable, but the boba is just a darker more brownish color.

[@eidabourashed5067]

This.is.the.best.recepy.for.baba.gannouj.sow.ever..