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Baba Ghanoush

Eggplant Dip
A very healthy/ easy prepared Middle-Eastern appetizer"


2 big eggplant
5 cloves garlic
6 tbs Tahini (sesame paste)
1 cup fresh squeezed lemon juice
5 tbs water
Pinch of salt
Extra virgin olive oil
fresh Italian parsley/ fresh mint to garnish
Cayenne or paprika to garnish
Pita bread/toasted/crackers



Bake the eggplant in the oven (in aluminum sheet) for 30-40 minutes

Peel the eggplant after it cools off

In a food processor, mix eggplant, tahini, lemon juice, water and salt for 2 minutes until smooth but not too creamy (like a dip)

pour the mix in an oval platter and garnish with olive oil, paprika, mint and Italian parsley. Enjoy it with some slices of tomato/Greek pickled pepper/pickles.

Bon Apetite

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Nutritional Information
Per Serving

no nutrition information available

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