Baba Ghanoush
Serves
8
Total Time
1hrs
Calories
134
A smoky eggplant dip with garlic, tahini and olive oil. Perfect for picnics, and delicious in a mezze spread.
- Eggplant
2 (about 600 g)halved
- Salt
as needed
- Garlic clove
10 g (about 1 ⅔)minced
- Olive oil
¼ cup (about 75 ml)
- Cumin seeds
1 tablespoon (about 6 g)
- Coriander seeds
1 tablespoon (about 6 g)
- Tahini
2 tablespoons (about 30 ml)
- Lemon
2 tablespoons (about 23 g)juice of
- Ground cumin
2 g (about 1 teaspoon)
INGREDIENTS
- 1. Pre-heat oven - 200°C
- 2. Add eggplant to a clean large mixing bowl
- 3. Sprinkle with salt generously
- 4. Let rest - 20 min
- 5. Rinse with water
- 6. Add garlic clove, olive oil, cumin seeds and coriander seeds to the vegetables
- 7. Toss together until covered
- 8. Transfer vegetables to baking sheet
- 9. Roast until soft - 30 min
- 10. Let cool
- 11. Add tahini, olive oil, garlic clove, lemon and ground cumin to a clean large mixing bowl
- 12. Transfer roasted vegetables to the large mixing bowl
- 13. Blend until smooth
- 14. Season to taste
METHOD
Make this recipe in the Drop Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
