This is simply Delicious. You will impress most people with this dish. I believe it is a Lebanese Dish but I also read that it started in Aleppo Syria. If you know for sure let me know, I would love to find out.

Either way someone deserves a lot of credit for this one. Great for dips or add on some vegetables. Use as a sandwich spread or put on pizza. The options to use this dish is almost endless.

You can cook the eggplant in the oven but the best way is to use a bbq. This gives it that traditional smokey flavour.

Let me know your thoughts and always note ingredients for allergies with seeds, peanuts or anything really before you make or serve to people.

Cheers

Chef Perry

The Vegan Gorilla

Baba Ganoush Baby !!

Chef Perry

Creamy, smokey delicious dish used for an appetizer, dip or spread etc.

Print Recipe

Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Course Appetizer, dip, Side Dish

Cuisine Lebanese

Equipment

• BBQ
• food processor

Ingredients

  

• 1 large Eggplant
• 1/4 cup Tahini
• 3-4 tbs fresh lemon juice
• 1/2 tsp sea salt
• 1 large clove of garlic or more if you like

Instructions

 

• Pre heat you BBQ and allow it to reach up to 400 F or 200C
• Poke some holes with a fork or knife all around the eggplant. Now place the eggplant on the grill. What we want here is to blacken the skin on the outside. This will happen fast so keep an eye on it and continue to rotate the eggplant so all sides burn the skin evenly.
• Once this is done reduce the flame a touch and continue to cook thoroughly.

  On my BBQ it took about 55 minutes. Pending on the BBQ but you want the outside to be wrinkled and black and the eggplant itself soft. Now remove it from the BBQ.
• Place on a plate and cover with plastic wrap while we mix the other ingredients. The eggplant will continue to cook and eliminate juice.
• In a small food processor or hand blender like I used in the video add the remaining ingredients except the eggplant.

  Give it a quick blend so the ingredients are blended well together.
• Take your eggplant and cut it open. Using a fork and a strainer, remove the flesh of the eggplant (careful it is hot) and place in the strainer. Press the flesh of the eggplant until you remove most of the moisture.
• Now add the eggplant in the food processor and blend until creamy and smooth.
• Place in a serving dish and add some fresh parsley for garnish.

Notes

If you don’t have a BBQ you can use your oven at 400 F or 200 C and cook for about 45-60 min.

Keyword dip, dressing, spread, tahinni