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Baba Ganoush - Middle Eastern Eggplant Dip


Number of Servings: About 3 cups
Prep Time: 1 hour Skill Level: Average


3 large eggplants
3/4 cup tahini (sesame seed paste)
1/2 cup lemon juice
2 teaspoons minced or pressed garlic
1 teaspoon cumin
1/8 teaspoon cayenne pepper
1 teaspoon salt

Black olives
Green onions


1. Bake the eggplants in a 350 oven for about 45 minutes then allow the eggplants to cool for about 10 minutes.

2. After they are cooled, cut each eggplant in half lengthwise and scoop the eggplant out of the shells.

3. Add the cooked eggplant and all other ingredients to your blender or food processor container and puree until smooth.

4. Serve with pita bread wedges.

Helpful Hints:

This is a traditional Middle Eastern Dip that is a world wide favorite.

Add 8 to 10 chopped black olives as garnish. You can also serve with sliced black olives, sliced radishes and sliced green onions.

If you can't find tahini you can make some. Use about 4 cups of sesame seeds. Toast the sesame seeds in a pan over medium heat. Stir frequently to prevent burning. After about three minutes the seeds should be golden brown. Puree the toasted sesame seeds in your blender or food processor until they form a sesame seed paste - tahini! Store leftover in an airtight container in the 'fridge.

Submitted By :

Nadia F


NOTE: The recipes we provide on were submitted by people like you. They have not been tested by us in any way, and we cannot guarantee their accuracy or safety, nor can we be liable for any errors or omissions.



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