Also known as Baba Ghanoush or Baba Ghanouj, a Middle Eastern dip made with eggplant and Tahini (a paste made from white sesame seeds).

10 minutes preparation + 30 minutes cooking
8 serves of vegies in this recipe

1 medium eggplant (about 1 kg)
2 cloves garlic, crushed
½ teaspoon salt
Juice of 2 small lemons
¼ cup Tahini paste
Pinch cumin
1 tablespoon chopped parsley

Preheat oven to 220 °C. Place whole eggplant onto a baking tray and roast for 20-30 minutes until soft. Cool and spoon out the flesh, removing juices with a paper towel. Mash with garlic, salt, lemon juice, tahini and cumin. Spoon into a bowl and sprinkle with parsley. Refrigerate before serving.

Serves 6.

Hints
The eggplant can be grilled whole on the barbecue, turning frequently until soft. The dip will keep for 2-3 days in the refrigerator.

Serving suggestion
Serve on toasted pita or Lebanese bread, with vegetable crudites or mixed with cooked vegetables to fill pancakes or jacket potatoes.  

Eggplant dip is featured on the top right of this photograph.