Baba Ganoush - Eggplant Dip

, from Issue #27. September, 2015
Photography by Aaron McLean.
Baba Ganoush - Eggplant Dip


1 x 600 gram jar roasted eggplant, drained
2 cloves garlic, crushed
3 tablespoons tahini
2 teaspoons sesame oil
1⁄4 cup chopped mint or flat-leaf parsley
finely grated zest and juice 1 lemon
sea salt and freshly ground pepper

To garnish
2 teaspoons sesame seeds


Place all the ingredients in a food processor and pulse to blend, keeping the mixture a little chunky. Season.

Tip into a shallow serving dish and garnish with sesame seeds. Makes 2 cups.

Menu: Serve on a mezze platter with Beetroot Hummusand Taramasalata – Smoked Roe Dip.