Sunday, May 26, 2013

Baba ghanoush (Middle Eastern dip)

Baba ghanoush (Middle-eastern dip)

This delicious dip is served as an appetizer in the middle-eastern cuisine. The smoky flavor of baked eggplants mixed with Tahini makes it a very special dish.

Serves: 3 dishes
Preparation and cooking time: Preparation: 10 minutes

                                                     Baking: 40 minutes

                                                     Cooling: 15 minutes

                                                      Total: 1 hour


0.5kg eggplant (1 large eggplant)

2 garlic cloves

3 tablespoon Tahini

Juice of 1 lemon

1 teaspoon salt


Chopped parsley

1 tablespoon extra-virgin olive oil


Preheat the oven to 190 degree Celsius.

Wash the eggplant and put in a heat proof skillet

Bake it for 40 minutes

Take the hot eggplant out of the oven and pour a cold glass of water on it (to ease peeling the skin off)

Leave it to cool down for 20 minutes before peeling the skin off

Add the salt, garlic and smash it well

Add the lemon juice, tahini and mix

Sprinkle chopped parsley on top and drizzle some extra-virgin olive oil on the sides

Serve it cold