Baba Ganoush

11:25 am on 7 December 2015

Eggplant is an essential summertime ingredient for the barbecue and this simple accompaniment is perfectly matched with lamb, chicken or freshly grilled seafood.


  • 2 eggplants
  • salt and pepper to taste
  • 2 tablespoons tahini (sesame paste)
  • 3 cloves garlic, crushed
  • 3 tablespoons olive oil
  • juice of 2 lemons
  • 2 tablespoons chopped parsley


Oil the eggplants and grill until soft in the middle and charred on the outside. Using a knife, scrape the flesh away from the skin. Place the flesh into a food processor, or bowl, with remaining ingredients. Process, or use a whisk, to combine and mix well to a creamy texture. Sprinkle with parsley and serve.

From Nine To Noon

Find a Recipe

or browse by title