Traditional Arabian or Middle Eastern eggplant dip, known as Baba Ghanoush (or various similar spellings) has been found in Australia for generations. It’s just one of hundreds of traditional recipes introduced through immigration and the sharing of cultures, and we absolutely love it.
Sure, you can buy eggplant dip at the supermarket, but we can guarantee that once you see just how easy it is to make you’ll never buy it again. This eggplant dip is delicious, perfect for snacking at home, or bringing to a party. Believe us, it’s amazing.
Please Note Nutritional information is provided as a guide only and may not be accurate.
- 3 Medium Eggplants
- 0.3 cup Tahini (sesame seed paste)
- 2 Garlic Cloves peeled and minced
- 3 tbsp Lemon Juice more or less to taste
- 1 tsp Salt more or less to taste
- 1 tbsp Olive Oil
- 1 tbsp Parsley finely chopped
- 1 tsp Paprika or more, for garnish
- Baba Ghanoush is known for its smokey flavour. To get this flavour in your dip take your whole eggplants and sit them directly on top of the gas burner of your cooktop. For those without a gar burner, put the entire eggplants under a hot grill after piercing several times with a fork.
- Turn the eggplants until the skin is charred and the eggplant is soft all the way through, then place in a sink of water to cook. Depending on your cooking method, this could take 30 minutes. When you put the eggplants in the water, the skin will peel away from the flesh with ease. Once this is done, sit aside to drain.
- Removing the top, put the soft eggplant, the tahini, the garlic, the lemon juice and the salt into a food processor. Blend well, scraping down the sides regularly, until you have a smooth and creamy mix.
- Put in a bowl and top with olive oil, paprika and finely chopped parsley. Serve with either turkish bread, pita, crackers or crudités. This recipe makes about 2 cups, which is more than enough for a small gathering.