• This ingredient isn't exactly popular with everyone. (Sharyn Cairns)Source: Sharyn Cairns

This classic Jordanian dip, made from roasted eggplant seasoned with tahini, garlic and lemon, is usually served as an appetiser with flatbread. 






Skill level

Average: 4.5 (16 votes)


  • medium eggplants
  • ½ cup tahini
  • 2 tbsp plain yoghurt
  • cloves garlic, crushed
  •  lemons, juiced
  • salt, to taste
  • olive oil, sumac and chopped parsley, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Cooling time: 10 minutes

Using a knife or skewer, poke some holes in the eggplants to ensure they don’t burst while cooking. 

Using a gas coo top, place eggplants directly over a medium flame and cook for 30 minutes, turning occasionally.

Allow eggplants to cool for 10-15 minutes, then peel off the charred skin and discard.

Chop the soft eggplant flesh into small pieces and place in a bowl.

In a separate bowl, mix the tahini, yoghurt, garlic, lemon juice and a pinch of salt, then combine with the eggplant and mix well.

Spread the dip on a plate. Drizzle with olive oil, scatter over a pinch of sumac and the parsley to serve.


This recipe is part of our feature The Arab cooking school keeping a grandmother’s recipes alive. Listen to the podcast here:


The author travelled to Jordan as part of The Foreign Correspondent Study Tour. Read more stories form this series.

The Foreign Correspondent Study Tour is a joint UTS and Swinburne University project, supported by the Commonwealth through the Council for Australian-Arab Relations, which is part of the Department of Foreign Affairs and Trade.