Eggplant Dip or Baba Ganoush


prep 0:30       total 0:40



1 lg. Eggplant
1 clove garlic
2 tbsp. tahini (sesame seed paste)
2 tbsp. olive oil
2 tbsp. lemon juice
1 tsp. salt


Pierce eggplant with a fork all over, place in hot oven for 40 mins or until skin is all blackened (this is tradionally done on a BBQ for a smokey flavour)when cooked remove and allow to cool.Once cooled peel skin off eggplant, place in blender with other ingrediants, and blend till you have a thick dip. Taste and add required salt ot lemon juice should not require anything else. Traditionally served with fried lebanese bread, Cut lebanese bread into bit size pieces and fry in vegtable oil till golden brown, place on a paper towel, and serve...Delicious( You can even serve with carrot sticks or anything else)

Author's Comments

Simplicity, Lebanese is all about simple ingrediants blending together

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