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Baba Ghanoush with Lavosh

Serves 10


  • 4 medium eggplants
  • 1 clove garlic, crushed
  • ¼ cup lemon juice
  • 1 teaspoon finely grated lemon rind
  • 3 tablespoons tahini
  • 200g Australian natural yoghurt
  • 2 tablespoons freshly chopped parsley
  • Olive oil to drizzle
  • 1 teaspoons sumac
  • extra parsley to garnish
  • Lavosh bread, to serve
Download Recipe (PDF)


  1. 1. Prick the eggplants all over with a fork and sit them on the direct flame of a gas burner. Set the flame to low or medium and cook the eggplant turning constantly for 5 minutes until blackened, Transfer the eggplants to a cake rack placed inside a roasting tray and bake in a 200°C oven for a further 10 minutes, until collapsed. Remove the eggplant from the oven and place in a plastic bag and set aside to cool.
  2. 2. Peel away the skin from the cooled eggplants with a small knife, sit the pulp in a colander and allow to drain for 10 minutes. Mix the garlic, juice, rind, tahini, yoghurt, parsley and eggplant together into a chunky dip, season with salt and pepper.
  3. 3. To serve spread into a serving bowl, drizzle with olive oil and sprinkle with sumac.


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