Baba Ganouj - Eggplant Dip With Sesame Oil

Recipe by Toby Jermain
YIELD: 6 cups


  • 2
    medium dark-skinned eggplants (pierced with fork to let steam escape)
  • 4 -5
    garlic cloves, to taste
  • 6
    tablespoons tahini (Arabic sesame paste)
  • 4
    lemons, juice of
  • 2
    tablespoons water
  • salt & freshly ground black pepper
  • 1
    dash hot red pepper, to taste (cayenne)
  • chopped parsley (for garnish) (optional)
  • toasted pine nuts (for garnish) (optional)
  • pomegranate seeds (for garnish) (optional)


  • Broil eggplants with skin on, turning frequently, until skin is lightly charred and eggplants are fairly soft.
  • Alternately, slice eggplants in half lengthwise and place on an oiled cookie sheet.
  • Broil in oven or bake at 450oF until fairly soft.
  • Allow to cool enough to be handled.
  • Remove most of skin, and mash eggplant.
  • If you don't mind a little grayness in the color, allow a little charred skin in with the pulp; it will add a pleasant smoky flavor.
  • Fit food processor with steel blade.
  • With machine running, drop in garlic cloves.
  • Add tahini, lemon juice, and water; blend until thoroughly combined.
  • Add eggplant, and pulse until coarsely pureed.
  • Add salt and red and black pepper to taste.
  • Refrigerate for 1-2 hours for flavor to develop.
  • Adjust seasonings, including tahini if desired.
  • Garnish with parsley, pine nuts, and pomegranate seeds as desired.
  • Serve with pita bread or veggies.