Baba Ghanoush
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- Total Time
- 1hr 0mins
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- Serves
- 8
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- Calories
- 134
A smoky eggplant dip with garlic, tahini and olive oil. Perfect for picnics, and delicious in a mezze spread.
recipe updated Feb 17, 2022
Ingredients
-
- Eggplant
- 2
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- Salt
- as needed
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- Garlic clove
- 10 g
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- Olive oil
- 5 tablespoons
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- Cumin seeds
- 1 tablespoon
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- Coriander seeds
- 1 tablespoon
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- Tahini
- 2 tablespoons
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- Lemon
- 2 tablespoons
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- Ground cumin
- 2 g
Tools
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Oven
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Food processor
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Water
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Large mixing bowl
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Baking sheet - 18 x 13"
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Step preview
- Pre-heat oven - 200°C
- Add eggplant to a clean large mixing bowl
- Sprinkle with salt generously
- Let rest - 20 min
- Rinse with water
- Add garlic clove, olive oil, cumin seeds and coriander seeds to the vegetables
- Toss together until covered
- Transfer vegetables to baking sheet
- Roast until soft - 30 min
- Let cool
- Add tahini, olive oil, garlic clove, lemon and ground cumin to a clean large mixing bowl
- Transfer roasted vegetables to the large mixing bowl
- Blend until smooth
- Season to taste