Eggplant Dip (Baba Ghanouj)

Eggplant Dip (Baba Ghanouj)


1 person made this

The quintessential Middle Eastern dip, the best baba ghanouj is made by toasting the eggplants over a low flame. You can also cook them on a barbecue.

Cathie Victoria, Australia

Serves: 8 

  • 2 large eggplants
  • juice of 2 lemons
  • 2 tablespoons tahini
  • salt, to taste
  • 1 clove garlic, crushed
  • 1/4 cup parsley, chopped
  • 2 tablespoons olive oil

Preparation:10min  ›  Cook:20min  ›  Extra time:1hour chilling  ›  Ready in:1hour30min 

  1. Cook the eggplants until soft over a low gas flame, turning as necessary until the skin is charred. Let cool 1 hour.
  2. Peel the eggplants and put the flesh in a mixing bowl. Add the lemon juice and mash well with a fork. Stir in the tahini. Add salt to taste.
  3. Add the crushed garlic, stir and place in the refrigerator to chill. When ready to serve, place on a plate, sprinkle with parsley and drizzle with olive oil.

Recently Viewed

Reviews (0)

Write a review

Click on stars to rate