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Baba Ganoush

2018-08-03

Recipe Info

  • Servings : 4
  • Prep Time : 15m
  • Cook Time : 25m
  • Ready In : 50m

This roasted eggplant dip is so simple to make. Serve with vegetables, sliced bread or baked pita chips.

Ingredients

  • 500g eggplant
  • 2 tbsps lemon juice
  • 11/2 tbsps tahini
  • 1 clove garlic, finely chopped
  • 1/4 tsp salt
  • fresh parsley, pomegranate seeds and olive oil, to garnish

Method

Step 1

Preheat the oven to 230°C. Pierce the eggplants in several places with the tines of a fork. Place on a baking sheet, and roast until very tender, about 20-25 minutes. Remove from the oven and let them cool.

Step 2

Slit the eggplants lengthways and scoop out the flesh, discarding the skins. Put the flesh in a fine mesh strainer and leave to drain for 15 minutes.

Step 3

Add the eggplants, tahini, lemon juice, garlic and salt in a food processor and pulse until slightly chunky.

Step 4

Taste, and season with additional salt and lemon juice, if necessary. Place the dip into a serving bowl, sprinkle with chopped parsley, drizzle with extra virgin olive oil and garnish with pomegranate seeds.

Recipe Type:
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