Recipe

Baba ghanoush

This rich eggplant dip is a party favourite, serve baba ghanoush as part of a platter of dips.

  • 1 hr 15 mins cooking
  • Makes 3 cups
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Serve baba ghanoush topped with fresh pomegranate seeds; or for a minted version, blend with 2 tablespoons fresh mint leaves and 2 tablespoons greek-style yoghurt, and pomegranate seeds, too.
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Ingredients

Baba ghanoush
  • 2 large eggplants (1kg)
  • ¼ cup (70g) tahini
  • ¼ cup (60ml) lemon juice
  • 3 cloves garlic, quartered
  • 1 teaspoon salt
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • fetta, mint leaves and lemon wedges, to serve

Method

Baba ghanoush
  • 1
    Preheat oven to 200°C (180°C fan-forced).
  • 2
    Pierce eggplants all over with a fork or skewer; place on an oiled oven tray. Bake for 1 hour or until soft. Stand for 15 minutes, then peel eggplants. Discard skins; chop flesh coarsely.
  • 3
    Blend or process eggplant with tahini, juice, garlic and salt until combined. Spoon into a bowl; sprinkle with parsley. Keep baba ghanoush refrigerated if not serving immediately.
    how to use Serve as a dip or sandwich spread, or with grilled fish or red meat.

Notes

Serve baba ghanoush topped with fresh pomegranate seeds; or for a minted version, blend with 2 tablespoons fresh mint leaves and 2 tablespoons greek-style yoghurt, and pomegranate seeds, too. Baba ghanoush will keep for about a week.

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