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Baba Ghanoush


  • 1 large eggplant
  • salt
  • pepper
  • 1/2 cup Tahini Paste
  • 1 to 4 cloves garlic
  • 1/4 to 1 tsp chile
  • handful coriander chopped finely
  • 1/4 cup olive oil
  • 1/4 cup lemon juice


Cut the eggplant in halves lengthwise. Slice flesh diagonally into diamonds without cutting through skin. Sprinkle with salt and pepper to taste. Drizzle with oil. Place cut side up in moderate oven for about 30-60 min until cooked through and soft, but not dried out. This will give a slightly smoky flavour to the dish. When cool enough to handle, scoop out eggplant flesh into a bowl. Mash with a fork. Add Tahini, crushed garlic, chile, parsley and coriander. Add about 1/2 the olive oil and lemon. Fold together. (The more rigorously mixed, the smoother the dip. I prefer a more silky, glutinous consistency) Adjust seasonings and slowly add the remaining lemon juice and olive oil until the required consistency is reached. Chill overnight. Variations: Microwave the eggplant whole 10-15 min (Faster, but doesn't give the hint of smoke) Press through a coarse moulin for a silkier dip. Puree in a food processor for a smoother dip. All the ingredients can be mixed using the food processor. Add ground cumin or whole cumin seeds with the garlic and chile.

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