Babaganoush smokey eggplant dip

Babaganoush Smokey eggplant dip



  • 4 eggplants
  • 6 garlic cloves,crushed
  • 1/2 cup lemon juice
  • 1/4 cup tahini
  • 1/2 tsp salt


Preheat oven to 220C. Cover an oven tray with baking paper.

Prick eggplants all over and roast for 35-40 mins Leave to cool. Slice off stem area and peel.

In a bowl with the eggplant add crushed garlic, lemon juice, tahini and salt.

Mix together with a fork until all ingredients are combined.

Serve with lebanese bread as a dip.


  • DO NOT forget to prick those eggplants or they willl explode in your oven!
  • This dip has a fantastic smokey taste and can be served on a mezze platter or with smoked salmon as an entree.
  • Bottled lemon juice works very well if you dont have fresh or lemons are expensive.
  • Tahina (also called tahini) is crushed sesame seed paste and can be found in the health foods section of your supermarket.
  • I use the stab/stick mixer to blend this together for a smoother dip.
  • You can also serve this on a plate with a drizzle of extra virgin olive oil , a nice sprinkle of paprika or sumac and pita bread..
  • This recipe was created by Jennifer Cheung for Kidspot, New Zealand’s best recipe finder.

Serving Suggestions


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