Baba Ganoush


  • 2 medium eggplant
  • 4 cloves fresh garlic, roughly chopped
  • 2 tablespoons tahini
  • 1/3 cup fresh lemon juice
  • Salt and pepper
  • Extra virgin olive oil

To Make:

Grill eggplant over high heat for about 10 minutes, or until charred and tender. When cool, peel off the skin and roughly chop the flesh. Add eggplant, garlic, tahini, and lemon juice to a food processor and process until smooth. Season to taste with salt and pepper and serve with a drizzle of olive oil for garnish.

Share this:
Posted in Appetizers, Dips, Special Occasions.