Wednesday, May 8, 2013

Baba Ganoush

This is a healthy and delicious eggplant dip. It's easy to prepare and the options of foods to pair it with are limitless!


  • 2 eggplants
  • 2 tablespoons olive oil, plus more for drizzling eggplants
  • 2 tablespoons Tahiti (sesame paste)
  • Juice of 1/2 lemon
  • 1/4 teaspoon dry garlic
  • Salt and cayenne pepper, to taste
  • Chopped parsley and olive oil for garnish (optional)

  1. Preheat oven to 200°C (400° F). Poke eggplants in different places with a fork, cut in half and drizzle with olive oil. Place over a baking sheet, cut side down, and bake for 35 minutes. Let cool for about 10 minutes.
  2. With a spoon, scoop the soft part of the inside of the eggplant; add olive oil, Tahiti, lemon, garlic, salt and cayenne pepper and mash with a food processor until smooth (not liquefied). Enjoy!


  1. Yum! This looks delicious! I love hummus, I'll have to give this a try!

  2. I didn't think I would like hummus, but I do! This is probably really good too. Looks great!