Baba Ganoush (Eggplant Dip)

  • Servings : 4


  • 2 big eggplants
  • 2 tbsp tahini (sesame paste)
  • 2 tbsp lemon juice
  • 2 tbsp yogurt (optional)
  • 1 garlic, crushed
  • Salt & pepper


Step 1

Make a slit in the eggplant’s skin and place under a hot grill for a few minutes on each side or until the skin gets blackened on all sides.

Step 2

Set aside to cool down, then peel the off skin and wash with cold water.

Step 3

Place in a colander for a few minutes to get rid of all excess liquid.

Step 4

Place the eggplants and the all of the other ingredients in a food processor to make into a dip, or you can alternatively crush the eggplants with a potato masher and mix with the other ingredients to get a rough mix.

Step 5

Serve Baba Ghanouj cold topped with some olive oil and chopped parsley or fresh basil.

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