Baba Ghanouj Recipe

Baba Ghanouj Recipe

The Baba Ghanouj recipe is one of the great party dip recipes and a classic Mediterranean recipe. Its' spicy eggplant and tahini (sesame seed paste) base is a refreshing change from the ordinary.

Baba Ghanouj

3 large eggplant
3/4 cup tahini (sesame seed paste*)
1/2 cup lemon juice
2 teaspoons minced or pressed garlic
1 teaspoon cumin
Pinch of cayenne
1 teaspoon salt

Garnishes, optional:

6 or 8 chopped black olives

Thin layer of olive oil

Chopped parsley

The eggplant can be prepared 2 ways:

Or 2. Bake the whole eggplants in a 350° oven for about 1 hour or until the meat is tender. Cool for about 10 minutes, then peel, or cut the eggplants lengthwise and scoop out the meat.

(To reduce baking time, first cut the eggplants in half lengthwise and place skin side down on a baking sheet.)

Squeeze the cooked eggplant meat to release excess liquid.

Puree the eggplant and all other ingredients in a blender or food processor.

Transfer to a serving dish and garnish, if desired. Serve with pita bread wedges, radishes and green onions. Makes 3-4 cups.

*You can make your own tahini paste in a food processor or blender by grinding toasted sesame seeds. First, toast the sesame seeds over medium-high heat until golden brown, about 3 minutes. A standard 3-ounce package of sesame seeds makes just about 3/4 cup of tahini.

More great dips like the Baba Ghanouj recipe

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