Baba Ganoush


  • 2 large eggplants (1kg)
  • ¼ cup (70g) tahini
  • ¼ cup (60ml) lemon juice
  • 3 cloves garlic, quartered
  • 1 teaspoon salt
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • fetta, mint leaves and lemon wedges, to serve


Preheat oven to 200°C (180°C fan-forced).

Pierce eggplants all over with a fork or skewer; place on an oiled oven tray. Bake for 1 hour or until soft. Stand for 15 minutes, then peel eggplants. Discard skins; chop flesh coarsely.

Blend or process eggplant with tahini, juice, garlic and salt until combined. Spoon into a bowl; sprinkle with parsley. Keep refrigerated if not serving immediately.
Serve as a dip drizzled with olive oil and sprinkled with feta, lemon and mint leaves.   Delicious with crackers or flatbreads. 

For a minted version, blend 2 tablespoons fresh mint leaves and 2 tablespoons Greek style yoghurt with the other ingredients.

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