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Eggplant and Tahini Dip – Baba Ghanouj

Cuisine: Lebanese

A Lebanese recipe for Baba Ghanouj. (Trust them, they know what they’re doing. 🙂 )

Yield: 250ml
Cooking time: @60min
You need: a gas flame and a bowl


  • 2 eggplants (around 650g or +1 Lbs)
  • 3 Tbsp tahini
  • Juice of 2 lemons
  • 125 to 200g of Greek style (strained) yogurt
  • 2 garlic cloves, crushed and diced
  • 2 Tbsp extra virgin olive oil
  • 2 Tbsp flat parsley, chopped
  • salt to taste


  1. First, we have to char (burn) the eggplants.
  2. Prick the eggplants with a fork or a knife to prevent them from…. blowing up.
  3. Turn them over the gas stove flame until they are charred all over. (*)
  4. Wait for them to cool off.
  5. Then peel them and put them in a colander.
  6. Push hard to strain them from their juice.
  7. While in the colander, cut the eggplant flesh with a sharp knife and then mash it with a fork or a wooden spoon. You will probably see more juice coming out of them.
  8. Squeeze a bit of lemon all over the pulp (so that it maintains its colour, among other things).
  9. Take a bowl, beat the tahini with the lemon juice. The mixture will stiffen at first but it will soften up in the process.
  10. Blend the yogurt in.
  11. Blend in the mashed eggplants, the garlic and salt.
  12. Beat vigorously and taste: if the mixture needs adjustments, this is the time to do it.
  13. Serve with a garnish of parsley and olive oil.

Notes on Eggplant and Tahini Dip – Baba Ghanouj

  • (*) The alternative to step #3 is to pre-heat the oven to 240C/475F, put the eggplants on a sheet pan or oven tray and roast them for 45 to 60min, until the skins become very soft and wrinkled.

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