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Eggplant dip recipe (baba ghanouj)

Created by Katia Faraj

7 comments

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Rating:

5/ 5 stars 32 Votes

Cuisine: Lebanese

Ingredients

2-3 medium sized eggplant
1½ tbsp tahini
1 tbsp lemon juice
1-2 cloves garlic
2 tsp salt
1 tbsp extra virgin olive oil
1 tsp paprika
Parsley, finely chopped
Tomato, finely diced

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Preparation

Grill whole eggplant over a gas flame, turning with tongs until the skin is evenly toasted. Soak in cold water for about 10 min to cool.

When cool, completely peel the eggplants and drain for 15-20 min. Place into a food processor with tahini, lemon, garlic and salt and process again until well combined and creamy.

Place the mixture in a serving bowl and make a well in the centre just deep enough for the oil to be poured in. Sprinkle paprika, parsley and tomato on top.

Note: The amount of lemon, salt and tahini can be adjusted according to your personal taste.

If you enjoyed this Eggplant dip recipe (baba ghanouj) then browse more Lebanese recipes, side dish recipes and our most popular hainanese chicken rice recipe.

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Comments (7)

04 Mar 2011 06:26 AEST

Nicole

Tokyo

Yummy!

This is one of my favorite Mezza recipe. Always ask for it in lebanese restaurants :)

Agree(1 people agree)

Disagree(0 people disagree)

20 Jan 2011 10:30 AEST

Melanie

Aldinga Beach, SA

Very delicious!!

I have never had much luck in the past with cooking anything with eggplant in it, so have chosen to avoid it. Not anymore!! This is a very tasty recipe and I can see this being a hit at parties and part of my lunch box for work. Great recipe - thank you :)

Agree(1 people agree)

Disagree(0 people disagree)

27 Dec 2009 04:02 AEST

ryck

chatswood

cooking the eggplant

there is no way to give specific times for cooking the eggplant without knowing how you are cooking it and how powerful the flame is. on a gas-powered BBQ, at the very lowest setting, it usually takes around 60 - 90 mins to get a well cooked eggplant while checking it every 10 mins or so. increase the heat, but check the eggplants sooner or they will burn. i prefer not to puncture the eggplants and try to preserve their juice, which i keep and add to the dip for a softer, creamier texture.

Agree(1 people agree)

Disagree(9 people disagree)

31 Jul 2009 03:22 AEST

sarita

bibra lake wa

question

how long approoximately should you cook the egglplant over the flame for?? thanks

Agree(7 people agree)

Disagree(0 people disagree)

01 Jun 2009 11:34 AEST

Alan

Donvale

Better than deli offerings!

Fantastic taste ... it was smoky even though we grilled it rather than flamed it. Letting the eggplant drain after skinning is important ... the amount of liquid that drains is surprising. And we also increased the tahini, garlioc and lemon quantities by 25% and halved the salt. Keeps well in the fridge but not the freezer.

Agree(3 people agree)

Disagree(0 people disagree)

31 Mar 2009 04:19 AEST

Mary

Burlington

Very nice

This was lovely!

Agree(5 people agree)

Disagree(0 people disagree)

24 Oct 2008 04:26 AEST

Raewyn

Bassendean, W.A.

Authentic and easy

I've always loved this dip, but never knew how to get that smokey flavour into the eggplant until I saw the great method demonstrated on Food Safari. I've made this heaps of times since then, served with warm Turkish Pide (bread) and everyone I've served it to, just can't get enough - delicious. Stores well for a couple of days in the fridge too.

Agree(15 people agree)

Disagree(17 people disagree)

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