Baba Ghanouj - Eggplant dip

If you're looking for a quick and easy dip for your afternoon snack, try this delicious smoky eggplant dip.

Recipe by: Julie Goodwin

Image by: Fire Dough


3 small or 2 medium eggplants
¼ cup tahini*
3 cloves garlic, peeled
Juice 1 lemon (2 tablespoons)
1 teaspoon salt
Olive oil, paprika, chopped parsley and chopped tomato to garnish


  1. To get the smoky flavour into the eggplants, sit them directly onto the gas burner on your cooktop. ( If you don’t have a gas cooktop, place the eggplants under a hot grill.) 
  2. Turn the eggplant regularly, until all the skin is charred and the eggplant soft through. Place into a sink of water to cool. The skin will peel away easily from the flesh. Sit the flesh in a colander for a few minutes to drain.
  3. Place the eggplant in the bowl of a food processor with the tahini, garlic, lemon juice and salt. Blend thoroughly, scraping down the sides of the bowl occasionally. The end result will be smooth, creamy and incredibly flavourful. 
  4. Place in the serving dish and garnish with olive oil, paprika, chopped flat leaf parsley and chopped tomatoes. 
  5. Serve with wedges of Lebanese bread.