03 January 2013,03:23 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Slit the skins of the aubergines - this will allow the steam to escape during cooking.
  • Bake or grill it gently until the outside is charred and crisp and it begins to split.
  • Scoop out the pulp and mash thoroughly.
  • Combine with the tahini, lemon juice, garlic, salt and pepper and blend to a smooth consistency.
  • If the mixture seems too thick, add some water-which turn it a white colour.
  • Serve in a glass or pottery dish garnished with the chopped parsley and, finally, pour a teaspoon of olive oil into the centre.
  • Babagannouj is most often eaten as a dip with pita bread, but it can also be served as a salad with black olives and tomato slices.


  • 2 large aubergines
  • 4 ¼ tablespoons Tahini (sesame seed paste)
  • Juice of 2 lemons
  • 2 cloves garlic, crushed
  • ¼  tablespoon salt pepper, to taste
  • 1 tablespoon finely chopped parsley, to garnish
  • Olive oil, to serve

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