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Baba Ganoush

2017-10-26

Recipe Info

  • Servings : 4-6
  • Prep Time : 30m
  • Cook Time : 40m
  • Ready In : 1:10 h

Ingredients

  • 900g eggplants, cut in half
  • 60g tahini
  • 60ml lemon juice
  • 3 garlic cloves, finely chopped
  • 1⁄4 tsp ground cumin
  • 1⁄2 tsp salt
  • 2 tbsps fresh parsley, chopped
  • 1 tsp olive oil

Method

Step 1

Preheat the oven to 220°C. Line a baking sheet with aluminium foil. Cut a few slits in the skin of the eggplant. Sprinkle the eggplant flesh with salt and let it sit for a few minutes to 'sweat out' it’s bitterness, then dab dry. Place the eggplant halves, flesh side down, on a lightly oiled baking sheet then drizzle with olive oil. Bake in the 425 degree F heated-oven for 30-40 minutes or until the eggplant fully softens through. Remove from the oven and set aside to cool.

Step 2

Meanwhile, combine tahini, lemon juice, garlic, cumin and the salt in a medium bowl. Set aside so the flavours meld.

Step 3

Split the roasted eggplants, drain excess liquid, scrape out the flesh and add to the tahini mixture. Mash eggplant into tahini mixture with a fork until smooth. Cool to room temperature then stir in parsley. Sprinkle over some cayenne pepper, extra parsley and drizzle the top with olive oil.

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