Total Time
50mins
Prep 50 mins
Cook 0 mins

A Middle Eastern dip or salad, made from aubergines/eggplant and tahini, deliciously garlicky and sublimely fresh with mint and lemon. Serve with pitta bread and salad as part of a mezze table, or pack in a leakproof pot and eat with breadsticks and strips of raw red pepper for a great picnic dish. There are many good recipes for babaganoush, but I especially like this one which comes from "Diva Cooking" by Victoria Blashford-Snell and Jennifer Joyce. As with most traditional dishes of this type, feel free to ring the changes with the herbs and quantities.

Ingredients Nutrition

Directions

  1. Prick the aubergines/eggplant seveeral times with a fork.
  2. EITHER: Preheat the oven to 375F/190C and roast the aubergines for 30-40 minutes until they are soft and the skin is blackened. OR: Roast the aubergines over a barbecue, turning frequently, until they are soft and the skin is charred.
  3. Allow the aubergines to cool.
  4. When cool, half the aubergines, scoop out all their flesh and discard the skins.
  5. Put the flesh in the food processor with the garlic, lemon juice, tahini, olive oil and mint, and blitz until the mixture is puréed.
  6. Season to taste with salt and pepper.
Most Helpful

5 5

very nice and light! I actually roasted the garlic (I used 3 large cloves) with one eggplant and omitted the tahini. Very yummy with the mint - Thanks!