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Babaganoush is one of my favourite dips, easy to make, healthy and delicious.


  • 1-2 Eggplant depending on their size
  • 1/2 tsp salt
  • Juice of 1 Lemon
  • Approximately 2 Tblspn Tahini


  1. Grill the whole eggplants on a BBQ on low to moderate flame, turning regularly as the skin blisters & cracks. It usually takes about 25-30 minutes to complete.  Set aside in a metal bowl to cool, juice may weep from the eggplant as they cool, retain the juice.  
  2. When eggplant have cooled cut off the tops & scoop out the flesh from inside the skin, discard the skins.
  3. Add salt, lemon juice and tahini to the eggplant flesh.
  4. Mash ingredients together with a fork to blend.  If too thick add some of the juice from the eggplant you gathered while it was cooling.
  5. Taste for the desired amount of tang from the lemon.
  6. Chill & serve with crusty bread, crackers, salads...well just about anything.
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