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Baba Ghanoush (Roasted Eggplant Dip)
Created by Mel, Thursday, 26 July 2012

Traditional Levantine dish, can be an appetizer or part of a main meal.

At a glance
Heart Happy
Side dishes
Cooking Method
about 3 cups
  • 3 medium eggplants, about 4 pounds
  • 2 tablespoons tahini (sesame paste)
  • 1-2 garlic cloves, chopped
  • 1 tablespoon lemon juice
  • 2 teaspoons salt
  • 1 tablespoons olive oil
  • 1 tablespoon finely chopped parsley
  • Pita bread
  1. Preheat oven to 400 degrees,
  2. With a paring knife, pierce eggplant in several places.
  3. Place on baking sheet and roast until skins are dark mahogany in color and flesh feels soft, about 45-60 minutes.
  4. Remove and let stand until cool enough to handle.
  5. Split eggplant, scoop flesh into a colander and press to extract excess liquid.
  6. Transfer to food processor and add tahini, garlic, lemon juice and salt.
  7. Pulse until smooth. Adjust lemon juice and salt as desired.
  8. Transfer to shallow serving dish and garnish with olive oil and parsley.
  9. Serve with warm pita bread.
Additional Tips

Tahini, or sesame paste, can usually be found in the peanut butter section or ethnic foods section of your grocery store.