• Prep: 15 min
  • Cook Time: 20 min
  • Total: 35 min
  • Serving: Serves 6-8

The name may be difficult to say, but the dish is easy to make! A wonderful spread or dip made from grilled eggplant and tahini.


  • 3 eggplant
  • 4 cloves garlic
  • 2 tablespoon tahini
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon chilli powder
  • juice of 3 lemons
  • salt to taste
  • chopped parsley


  1. Grill the eggplants until their skins turns black
  2. Place eggplant in a paper bag, cool slightly and then remove the charred skin.
  3. In a large bowl, mash the eggplant and then combine with the remaining ingredients. Mix until fully blended. Garnish with parsley.

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