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Baba Ghanouj is a great vegetarian dish (see Wikipedia for more information). Be generous with the lemon juice, for the taste should be refreshingly tangy. The chopped parsley is not to be omitted – it imbues the recipe with a much desired flavour.


2 large eggplants
1-2 cloves garlic, crushed
250 mL (1 cup) tehina – sesame seed paste – stir jar before measuring
juice of 3 lemons
50 mL (1/4 cup) water
10 mL (2 tsp) salt
50 mL (1/4 cup) chopped parsley
red hot pepper flakes (optional)
virgin olive oil


Pierce the eggplants in several places, place in a pan and bake in a 400F (200C) for 1 hour. Cool.

Crush the garlic and place in a large bowl. Cut the eggplants in half. Scoop out the flesh and place in a vegetable masher or blender. Puree and add to garlic. (You may mash using a fork.)

In a small bowl, combine tehina with lemon juice. Stir well. Add water and salt, and stir again. Spoon over the mashed eggplant and mix well. Adjust seasonings. Refrigerate.

At serving time spoon Baba Ghanouj into a serving bowl and garnish with chopped parsley. Sprinkle with red hot pepper flakes if desired. Drizzle with olive oil. Serve as a side dish, or as a main dish along with boiled eggs and cold cuts.

Makes 8-10 servings

Note: You may do all of the above in a food processor: First, process the tehina, garlic, lemon juice, salt, and water until melded together. Add the eggplant and barely mash with a few pulses. Adjust seasonings.

As always, tell me how it went.