Wednesday, June 23, 2010



  • 1 large eggplant
  • 4-5 tbsp of tahini
  • 1 large clove of garlic (mushed)
  • juice of a half lemon
  • salt
  • 2 tbsp of extra virgin olive oil 
  • some pepper flakes
Pierce the eggplant with a fork . Grill the eggplant until they are soft. Take it out from the oven and let it cool. Peal the crust of eggplant and take the eggplant in a strainer and wait for 20 minutes to let the liquid out. 
Chop both eggplant finely and take it in a large bowl. Add garlic, lemon juice, tahini, and salt into the bowl and stir it until well combined. Take it in a serving dish. Drizzle some olive oil and sprinkle some pepper flakes on top and decorate it with parsley.
It is a very good side dish with meat or it might be a nice dip with a pita bread.


Rosa's Yummy Yums said...

Yum! Babaganoush is sooo delicious! Yours looks scrumptious.



zerrin said...

I love babaganoush and this one looks so appetizing! Never tried tahini in babaganoush, but sounds like a great idea!