Baba Ghanoush

by

Drop

POSTED Thu, 16 April 2020

Serves

8

Total Time

60 MINS

Calories

132

A smoky eggplant dip with garlic, tahini and olive oil. Perfect for picnics, and delicious in a mezze spread.

recipe-image

    INGREDIENTS


  • Eggplant icon
    Eggplant

    2 (about 600 g)halved

  • Salt icon
    Salt

    as needed

  • Garlic clove icon
    Garlic clove

    5 g (about ¾)minced

  • Olive oil icon
    Olive oil

    3 tablespoons (about 40.95 g)

  • Cumin seeds icon
    Cumin seeds

    1 tablespoon (about 6.3 g)

  • Coriander seeds icon
    Coriander seeds

    1 tablespoon (about 5.55 g)

  • Tahini icon
    Tahini

    2 tablespoons (about 33 g)

  • Lemon icon
    Lemon

    2 tablespoons (about 22.8 g)juice of

  • Ground cumin icon
    Ground cumin

    2 g (about 1 teaspoon)

    METHOD


  • 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 purée
  • 13. Blend until smooth
  • 14. Season to taste

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