Eggplant Dip

You can use a food processor to make baba ghanouj, but take care not to make it too smooth; this is supposed to be a rustic, slightly chunky dip.


  • 2 medium eggplant
  • 1/4 cup olive oil
  • 1 garlic clove
  • 1 tsp tahini paste
  • juice from 1/2 lemon
  • salt, pepper and garlic powder, to taste


  1. Peel and slice 2 medium eggplant about 3/8 inch.
  2. Drizzle with olive oil on both sides.
  3. Grill on high about 3 minutes per side. Let cool.
  4. In food processor, blend 1 small garlic clove with eggplant.
  5. Add tahini paste, lemon juice, salt, pepper and garlic powder.
  6. Run on continuous and add in olive oil. Run until smooth. Add more olive oil if the mixture is too thick.