This Eggplant (aubergine) Dip recipe is based on a recipe from Abla Amad's fabulous 'The Lebanese Kitchen'.
- 2 large eggplants
- 1 clove garlic
- 500 millilitres tahini
- 125 millilitres lemon juice
- 1 teaspoon salt
- 1 tablespoon finely chopped fresh parsley
- 1 tablespoon diced tomatoes (or finely sliced radish)
- 1 pinch of paprika
- 1 splash of olive oil
Baba Ghannooj is a community recipe submitted by Coby and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Abla explains that the tahini can be omitted, in which case the dip is then called 'batinjan m'tabal'.