Baba Ghanoush {Eggplant Dip}
The incredible flavors of this dish make it a must try.
Recipe type: Appetizer
  • 3 medium eggplant
  • 3 Tbl. Tahini (sesame paste found in a jar in the International isle of the super market)
  • 3 cloves minced garlic
  • juice of 1 lemon
  • 3 Tbl. Extra Virgin Olive Oil
  • 2 Tbl. fresh chopped parsley
  • dash of cumin
  • sea salt to taste
  1. Most important step: take a fork and prick the skin of each eggplant at least 10 times on both sides. This allows the steam to escape while it's cooking.
  2. Roast on high about 4-6" from broiler.
  3. Turn eggplant every 5 minutes until completely charred. This will take 45 - 60 minutes.
  4. Remove them from the oven, let cool slightly.
  5. Then cut in half and scoop out insides with a spoon.
  6. Discard skins.
  7. Put eggplant flesh in a medium bowl and mash with a fork.
  8. Combine with all other ingredients until well blended and season with salt to taste.
Serve with pita bread or chips.
Recipe by Lemony Thyme at