I have been living in the Middle East for more than 5 years. There are many local dishes and salads that are absolutely wonderful.  Many of them I haven’t tried at home. However, the regional dips Baba Ganoush (eggplant dip) and Hummus (chick pea dip) are easy to make and absolutely delicious as a starter with raw vegetables (like mangetouts, cucumbers, celery, or carrots) or breads (I like to dip anything from local pitta bread over  rustic baguettes to my home-baked wholegrain bread).
They are also particularly good as a spread on wraps. And this is where we had the Baba Ganoush tonight for dinner: on a wrap with wok-fried vegetables and some spicy grilled chicken slices.
 The eggplant itself is not high in any vitamins or minerals. However, it is very filling while having few calories and containing virtually no fat. Bon appetit!!!


1 large eggplant (about 400g)
1 large clove garlic,
1 small onion, chopped
3 tablespoons lemon juice
2 tablespoons tahini ((sesame paste)
2 tablespoons olive oil
1 teaspoon salt
1/4 teaspoon peeper
2 tablespoons minced parsley

Pierce eggplant in several places with a fork and put on a grill pan.  Grill in the oven and turn frequently, as close to the heat as possible for about 15 minutes or until skin is charred.
When cool enough to handle, peel the eggplant and halve lenghwise. Discard as many seeds as possbile.

Combine all ingredients in a food processor and blend to a paste. Serve in a bowl garnished with parsley leaves.

1 Comment

  1. Tried it once but was bitter – maybe the removal of the seeds as your recipe suggests is the way to go. Clever girl – where did you learn that from ….Lucy in Cape Town, previously Dubai

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