Babaganoush Part 2

Here is my second attempt at this damn dip. I think I did good. The additional lime juice really helps.

Babaganoush Part 2


  • 2 eggplants, peeled, diced
  • 3 garlic gloves, roughly chopped
  • 1 lime, juiced
  • 1/2 tsp cumin
  • 2 heaping tbsp tahini
  • 1/2 tsp rice vinegar
  • olive oil
  • salt and pepper


  • Heat some olive oil in a pan on medium heat. Add half the eggplant. Cook until translucent.
  • Add cooked eggplant to the food processor.
  • Place the rest of the eggplant and garlic in the pan with more olive oil. Cook until translucent.
  • The eggplant will absorb lots of oil. If you want to use less oil, add some water to the pan and place a lid over top to steam.
  • Add cooked eggplant and garlic to the food processor. Pulse a few times.
  • Add tahini, cumin, lime juice and rice vinegar. Process until smooth.
  • Taste and add salt and pepper until you like it.

Don't add all of the eggplant at once or it won't cook evenly.

Second go around.

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