Serves 4
Prep Time
Cook Time
Difficulty Level
Download or Print

Also known as baba ganoush, this eggplant dip is creamy, thick and smokey. This Levantine appetizer can be eaten with pita bread or carrot sticks. And it can also be served as a spread over biscuit or rice crisps and layered with vegetables like cucumber and tomatoes. Like hummus, another Mediterranean dip, baba ganoush is high in fibre, low in calories and rich in Omega-3s.


  • 1 large eggplant, peeled, coarsely chopped
  • 2 tablespoon vegetable oil
  • 1 clove garlic, crushed
  • 1/4 cup (70 grams) tahini
  • 2 tablespoon lemon juice
  • 1/4 teaspoon paprika

To disgorge the eggplant, place in a strainer, sprinkle with salt then stand 30 minutes. Rinse under cold water; drain on absorbent paper.


In a medium saucepan, heat oil; cook eggplant and garlic, stirring, over low heat about 10 minutes or until eggplant is tender.


Blend or process eggplant mixture, tahini and juice until smooth.


Transfer mixture to serving dish; sprinkle with paprika. Serve with crisp fresh vegetables and warm pita bread.

Can be made two days ahead; keep, covered, in the refrigerator.

Photo: bauersyndication.com.au

Download or print the recipe