January 14, 2008

Originally published at:


Babaganouj is a traditional dip or spread of pureed eggplant found at every Mediterannean restaurant. This recipe is unbelievably simple and yet turns out great every time. I found it on the Internet, but made a few additions (i.e. olive oil) of my own.


#Serve chilled with traditional toasted pita wedges or tortilla chips at a party.
# Spread some on a sandwich.
# Make a lot and save it. It’ll keep for a couple of weeks in the refrigerator or indefinitely in the freezer.


# 1 medium eggplant
# Extra virgin olive oil
# 2 medium cloves of garlic, minced
# 1/4 cup fresh lemon juice
# 1/4 cup sesame tahini
# 1/2 tsp. salt
# Black pepper, to taste
# Cayenne, to taste


# Preheat the oven to 350F. Lightly oil baking sheet.
# Slice the eggplant in half lengthwise, and place face-down on the baking sheet.
# Bake for 30 minutes or until very tender.
# Remove from oven & allow to cool to the touch.
# Scoop out the eggplant insides, and discard the skin.
# Place the insides in a food processor, and add the garlic, lemon juice, tahini, salt, and some olive oil. Puree until smooth.
# Adjust the salt, pepper, oil, cayenne, etc. as desired. Stir thoroughly again.
# Transfer to a serving dish or place in airtight container and refrigerate.
# Just before serving as a dip, drizzle the top with a little olive oil.