Baba Ganoush (Roasted Eggplant Dip)

This is a wonderful dish to make with eggplant that needs to be used up.

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
  • 2 Tablespoons Olive oil plus extra for drizzling


  • Set oven to 375F.
  • Wash eggplant and remove stem.
  • Pierce with a fork 4-6 times.
  • Place in baking dish.
  • Bake for 45 minutes or 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, 2 Tablespoons olive and lemon juice, beating well.
  • Fold in mashed eggplant.
  • Garnish with lemon wedges, finely chopped parsley and olive oil.Serve as a dip with fresh vegetables (carrots, celery, radishes, red bell pepper, tomato, etc) or pita bread.

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