Baba Ghanouj - Middle Eastern Eggplant Dip
Aubergine, tahini and coriander come together in this Lebanese dip, fragrant with cayenne and baked in the oven. Finish with drizzle of olive oil and parsely.
40 min · Serves 6 · Easy
Ingredients
Garnish
Method
Start cooking mode- Prep 10 min · Cook 30 min · 40 min total
- easy
- 1
Preheat oven to 350. Line baking sheet with foil and spray lightly with non stick cooking spray.
- 2
Slice egglplant(s) in half lengthwise, and place face-down on baking sheet. Bake for 30-45 minutes, or until very tender.
- 3
Cool until comfortable to handle. Scoop out the eggplant flesh and discard the skin. Place in food processor wth garlic, lemon juice, tahini, salt and corriander.
- 4
Puree until smooth. Add minced parsley and pulse to combine. Pour into bowl, check for salt, add pepper and cayenne (if using).
- 5
Chill for half hour, or until ready to serve. Top with a drizzle of olive oil and some parsely.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
