Baba Ghanoush or Eggplant and Tahini dip

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•  1 large eggplant
•  2 cloves garlic
•  1 teaspoon salt
•  1/4 to 1/3 cup tahini
• 1/4 cup lemon juice

Slice eggplant in half lengthwise and put upside down on a greased foil lined pan. Put under a broiler until the outside skin is charred black and the pulp inside is soft (15 to 30 minutes). Scrape out eggplant and put in bowl to cool, preferably in refrigerator for several hours. Pour off extra liquid before using.


In a food processor, mince garlic, and scrape down sides. Add eggplant, salt, and 1/4 cup tahini. Pulse the food processor to mix. Slowly add lemon juice. Taste. Adjust salt and lemon or tahini.
Serve on a shallow platter and garnish with chopped parsley, tomato or radish roses. Serve with Lebanese pita bread.