Baba Ganoush

This creamy Lebanese eggplant dip can also be used as a spread to replace butter.  Apart from being delicious, it is packed with viscous fibres that cut your cholesterol.  It’s a must for anyone with a family history of heart disease.


2 eggplants
¼ cup lemon juice
1 whole clove garlic
3 TBSP tahini
½ tsp salt


  1. Wash the eggplants, prick them all over with a fork and place on a baking tray and under a hot grill.  Cook for approximately 50 minutes or until the skins have blackened and shrivelled.
  2. Allow eggplants to cool slightly, and peel away their skin.  Place the pulp into a food processor, including a small amount of skin for colour and texture. 
  3. Add the lemon juice, garlic, tahini and salt and blend the mixture for a few minutes until smooth.
  4. Spread on a flat plate using the back of a spoon and serve sprinkled with hot paprika and drizzled with some extra virgin olive oil (optional) or place into a glass jar and store in the fridge for later use as a spread.

    Serves 10

  • Tahini is a sesame seed paste.  It is available from Middle Eastern stores or supermarkets.

Per serve: energy 223 kJ (53 Cal); protein 2 g; fat 4 g; saturated fat 0 g; carbohydrate 2 g; fibre 3 g; calcium 42 mg; iron 1 mg