Baba Ghannuj ( Roasted Eggplant Dip)

This is the perfect dish to prepare with eggplants that are almost out of the door. Grilling the eggplant really takes this dish to the next level.

You’ll Need

  • 1 Large eggplant
  • 1 clove garlic, crushed
  • 1 teaspoon, salt
  • ¼ cup Tahini, sesame seed paste
  • 2 Tablespoons water
  • ¼ cup lemon juice
  • Lemon wedges
  • Parsley
  • Olive oil


  • Set oven to 375F. (or heat up grill)

  • Wash eggplant and remove stem.

  • Pierce with a fork 4-6 times.

  • Place in baking dish.

  • Bake for 45 minutes or until tender.( or grill until tender)

  • Remove from oven and run under cold water.

  • Peel and mash; set aside.

  • In serving bowl combine garlic, salt, and Tahini.

  • Gradually add water and lemon juice, beating well.

  • Fold in mashed eggplant.

  • Garnish with lemon wedges, finely chopped parsley and a sprinkle of olive oil.

  • Scoop up eggplant with pieces of pita bread to eat or serve as a side dish with any meal.

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