• 2 large eggplants
  • 1/4 c. lemon juice
  • 1/4 c. sesame tahini(in reg grocery stores in can)
  • pinch salt
  • 1 to 3tbps extra virgin olive oil
  • crushed garlic (I like lots...add as desired)


If you have a gas stove, hold eggplants on large barbeque fork over flame until outside is charred and inside is soft. If not, microwave until soft
(pierce, so they don't explode!) and either way, peel. Mix all ingredients in food processor, adding lemon juice last until desired dip consistency. Yummy and heart healthy!!

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Submitted 6/13/05.
Source: Own recipe...trial and error.
Submitted By: H
Baba Ghanoush