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  • 6-8

The eggplant and sesame seed dip Baba Ghanoush is served here with pita-bread wedges, but is equally delicious scpoons atop a baked potato or kumara.


  • 2 medium-sized eggplants
  • 1 clove garlic, peeled and mashed
  • 2-3 tablespoons fresh lemon juice
  • 1 teaspoon finely grated lemon rind
  • 3 tablespoons tahini paste
  • ½ cup natural unsweetened yoghurt
  • 1 red chilli, deseeded and finely chopped
  • 2 tablespoons fresh chopped coriander
  • 1 tablespoon toasted sesame seeds


  1. Sear the eggplants on a rack over a gas flame or barbecue, turning frequently until charred and cooked through. Alternatively, cook under a hot grill.
  2. Place inside a plastic bag on a rack. Twist bag opening to just close. This steaming will allow the eggplants to soften and the bitter juices to drain off. Leave until cool enough to handle.
  3. Carefully peel off the charred skin and discard. Mop up any remaining juices with paper towels.
  4. Finely chop the eggplant, combine in a bowl with the crushed garlic, lemon juice and rind, tahini paste and yoghurt. Mix well and season with salt and pepper. Garnish with chilli, coriander and sesame seeds. Serve with pita-bread chips.

Cooks Tips

- Baba ganoush will keep for a few days, covered, in the fridge.

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