Baba Ghannouj

Course Appetizer


  • 1 x Med Eggplant, peeled *
  • 1/4 c Tahini
  • 1 T Lemon juice
  • 1 x Clove garlic
  • 1/4 t Black Pepper
  • 1 ds Ground Cumin
  • 2 T Sesame seeds
  • 2 T Finely chopped fresh Parsley


  • And cut into 1/2″ cubes (about 3 cups) Steam eggplant until tender, about 8 minutes.
  • Place cooked eggplant in food processor. Add tahini (sesame paste),lemon juice, and garlic.
  • Puree. Stir in remaining ingredients; spoon into serving bowl.
  • Garnish with parsley sprig. Serve warm or chill. 
  • Makes 2 cups. 


HINTS: – smaller eggplants have thinner peels and a sweeter flavor. Select those with firm skin free of soft spots. ~ store sesame seeds in cool, dark place in refrigerator.


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