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Baba Ghannouj (Smoked Aubergine Dip)


    ‎1 large aubergine (eggplant)
    1/4 cup of fresh lemon juice
    4 - 5 tablespoons of tahina
    2 1/2 crushed cloves of garlic ‎
    Salt, cumin, paprika ‎
    1/4 cup of finely chopped fresh parsley


    Roast the aubergine in the oven (500 degrees) until soft all the way through.

    Put aubergine in bowl of cold water and remove skin

    Drain the water from the peeled aubergine

    Place in a sturdy mixing bowl

    Add salt, paprika, and cumin to taste and pound into a smooth paste‎

    Add garlic

    Add in alternation the lemon juice, and tahina mixing continuously to prevent coagulation

    Pour some water slowly as if from a low running tap until mixture liquifies

    ‎Pour mixture into a shallow dish and serve!

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