Babaganoush being scooped out of bowl with toasted bread.
This Middle Eastern dip made with eggplants is always a crowd pleaser.

You can serve it with toasted bread or crudite of your choice. Garnish it with chopped herbs, toasted seeds or pomegranate!

3medium sized eggplants (black, striped or white)
1garlic clove
3 tbsptahini
1/2 tspground cumin
1 tspsalt
1-2 tbspolive oil
fresh herbs to garnish

Preheat your oven to 375. Poke the eggplants with a fork, place on a sheet and into the oven.

Bake for about 45 minutes, flipping them halfway trough. 

Baked babganoush on metal sheet pan.

Take out of the oven and let cool for 10-15 minutes. Then peel the eggplant and place into a strainer.

Leave to drain for at least 2 hours. 

Garlic being grated over bowl of babaganoush.

Place the eggplant in a bowl, grate the garlic on top and mix in with the tahini, lemon juice, cumin, salt and 1 tablespoon of olive oil. Mix with a fork or spoon.

Lemon being squeezed into bowl of babaganoush.

You can serve immediately, garnishing with some chopped herbs of preference (parsley is always a good choice!), a drizzle of oil and some chili flakes. 

It will keep in the fridge for 5 days.

Babaganoush in a bowl next to a plate of cucumber and toasted bread.


Temecula Olive Oil Company

Temecula Olive Oil

Organic, hand-pressed and full-bodied olive oil from Temecula.