Baba Ghanoush

Baba Ghanoush


456 people made this

About this recipe: Lebanon has given us this incredible, tangy, roasted brinjal dip! Delicious with veggies, pita bread and houmous as part of a meze platter, or - of course - on it's own!


Serves: 12 

  • 1 brinjal
  • 4 tablespoons lemon juice
  • 4 tablespoons tahini (1/2 cup sesame seeds crushed with 2 tbsp olive oil and 1/2 tsp salt. 3 cloves garlic and 1/4 cup lemon juice optional)
  • 2 tablespoons sesame seeds
  • 2 cloves garlic, minced
  • salt and freshly ground black pepper to taste
  • 1 to 2 tablespoons extra-virgin olive oil

Prep:10min  ›  Cook:40min  ›  Ready in:50min 

  1. Preheat oven to 200 C. Lightly grease a baking tray.
  2. Place brinjal on baking tray, and pierce holes in the skin with a fork. Roast it for 30 to 40 minutes, turning occasionally, or until soft.
  3. Remove brinjal from oven, and place into a large bowl of cold water. Remove from water, and peel skin off.
  4. Place brinjal, lemon juice, tahini, sesame seeds and garlic in a mixie, and purée. Season with salt and pepper to taste.
  5. Transfer mixture to a medium size mixing bowl, and slowly mix in olive oil. Refrigerate for 3 hours before serving.

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