Slow Food Saddleback News

Baba Ghanoush

Submitted by Celia. From Hopewood Health Retreat.


1 large eggplant, or small ones
2 T tahini
1 clove garlic
juice of half a lemon
1/2 teaspoon ground cumin
sprigs of parsley, chopped, for garnish


  1. Heat oven to 180 degrees.
  2. Prick eggplant to prevent bruising and bake in oven for 45 minutes or until flesh is soft.
  3. Cool and peel, remove as much juice as possible, then mash or blend in food processor to a puree.
  4. Add tahini and lemon juice, beat after each addition.
  5. Add cumin and blend.
  6. Taste and add more lemon juice or tahini if you like.
  7. Sprinkle with paprika and garnish with parsley.
  8. Serve with flat breads.