Popular in Egypt and all over the middle east this is an easy, tasty dip to make. Tahini is an oily, sesame paste and a good source of calcium.  It is used in many middle eastern dishes and is used in hummus as well as baba ghanoush. You can find it in most supermarkets or health food shops.



1 large aubergine

3 cloves of garlic (mashed)

2 cloves garlic

 ¼ cup fresh squeezed lemon juice

¼ cup tahini 


1 teaspoon paprika

Olive oil 

Fresh parsley (for decoration)





1)      Wash the aubergine and prick all over with a fork.

2)      Place the aubergine on an oiled baking tray and cook it in a hot oven for about 40 minutes. (the skin goes burnt looking but that is needed so it is easy to remove)

3)      Take out of oven and place in bowl of cold water under the running cold tap. 

4)      When cool enough to touch remove all the skin.

5)      Mash the aubergine in a bowl.

6)      Mash the garlic and add to the aubergine

7)      Add the tahini, paprika and lemon juice and mix well.

8)      Taste and add salt and more tahini or lemon juice as needed.

9)       Put in a bowl; drizzle olive oil over the top; sprinkle with a little chopped parsley

10)  And serve with vegetables and pitta bread!!