Baba Ganoosh

(Aubergine, Baba Ganoosh or Eggplant Dip).

Aubergines with sesame paste dip is very popular in the Middle East. This dip is also served as a salad and eaten with crackers or pita bread. 


  • 1 large eggplant
  • 2 cloves garlic (crushed)
  • 3 tbsp. tahini (sesame paste)
  • 1 lemon juice
  • 2 tbsp. parsley chopped
  • salt and pepper to taste
  • chopped parsley and paprika to garnish


  • Prick eggplant all over with a fork.
  • Bake 30 minutes at 350 degrees, or until soft.
  • When ready to handle, peel the skin off.
  • Place the eggplant in the blender and add garlic, lemon juice, and parsley.
  • Blend until coarsely chopped.
  • Then add the tahini paste gradually, and beating all the time.
  • Add salt and pepper to taste.
  • Blend until all the ingredients to form a smooth paste.
  • This mixture should be quite sour.
  • Chill in the refrigerator until served.
  • Garnish with parsley and paprika, and serve with pita bread.