Healthy living

Eggplant dip

Also known as Baba Ghanoush or Baba Ghanouj, a Middle Eastern dip made with eggplant and tahini (a paste made from white sesame seeds).

Preparation time: 10 minutes

Cooking time: 30 minutes

Serves: 6


  • 1 medium eggplant (about 1 kg)
  • 2 cloves garlic, crushed
  • ½ teaspoon salt
  • Juice of 2 small lemons
  • ¼ cup tahini paste
  • Pinch cumin
  • 1 tablespoon chopped parsley


1. Preheat oven to 220 °C. Place whole eggplant onto a baking tray and roast for 20-30 minutes until soft. Cool and spoon out the flesh, removing juices with a paper towel. 

2. Mash with garlic, salt, lemon juice, tahini and cumin. Spoon into a bowl and sprinkle with parsley. Refrigerate before serving.


The eggplant can be grilled whole on the barbecue, turning frequently until soft. The dip will keep for 2-3 days in the refrigerator.


  • Serve on toasted pita or Lebanese bread, with vegetable crudités or mixed with cooked vegetables to fill pancakes or jacket potatoes.

  • Eggplant dip is featured on the top right of this photograph.

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