baba ghanoush

There are many variations to this lovely dish, often served as a started or appetizer. Serve as a dip with pita chips or fresh pita cut into wedges.


2   large eggplants (approx. 1 kg), halved lengthwise

¼ cup virgin olive oil + 2 tbsp

¼ cup tahini

3 tbsp fresh lemon juice

1 garlic clove

Salt, pepper to taste

Cumin, paprika, chopped parsley to garnish

Pita bread wedges




Preheat oven to 190 degrees C. Brush cut side of eggplant with 2 tbsp olive oil and place face down on a rimmed tray. Roast until eggplant is very soft to the touch or about 45 minutes. Cool slightly then scoop out the pulp into a strainer. Let stand for 30 minutes then discard the excess liquid.

Transfer the eggplant pulp to a food processor, add ¼ cup oil, tahini, lemon juice and garlic then process until smooth. Season to taste with salt and pepper.

To garnish: Drizzle olive oil around the edge of your dip; in 3 lines sprinkle parsley, cumin and paprika.

Serve with Pita bread wedges. Will keep for a couple days in an air tight container in the fridge.



Roast your eggplant on your BBQ grill (poke holes in your whole eggplant) or similarly over a gas flame for a more smokey flavour. We used 1 clove of garlic and that was enough for our taste. You can add or subtract to your taste.

Use this as a spread with your meat sandwiches instead of mayonnaise, or in place of the traditional tomato paste over a pizza base, with rotisserie chicken, a light drizzle of olive oil and feta cheese. Once out of the oven top with rocket tossed in a light honey mustard dressing.