Baba Ganoush
2017-10-26- Cuisine: Middle East, Party Ideas
- Skill Level: Easy
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.