April 12th, 2010


baba picture

I never liked eggplant due to its texture, it prevented me from enjoying the flavour. Babaganoush however is a very yummy and easy to make dip. It’s right there next to hummus and tzatziki. Consume with pita or any crusty bread.



  • 2 cloves of garlic
  • 2 tablespoons of lemon juice
  • 3 tablespoons tahini, or
  • 4 tablespoons of toasted sesame seeds
  • 1 tablespoon of olive oil
  • 1 tablespoon of fresh mint

  • 2 small eggplants
  • salt


  1. Heat oven to 175°C (350°F).
  2. Cut the eggplant in long equally thick pieces.
  3. Place in baking tray, salt, and place in heated oven.
  4. Bake for 15-20 minutes.
  5. Meanwhile, prepare and the flavour ingredients and place them in the blender.
  6. Remove eggplants, peel if desired but not required, and add to blender.
  7. Blend well. Let cool. Consume.

The flavour changes as the temperature does.

Original source: The Essential Vegetarian Cookbook (Murdoch Books, Vancouver)

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