Lebanese Coastal & Mountain
Baba Ghanoush
Aubergine, lemon and tahini grilled for a Lebanese dip.
50 min · Serves 8 · Easy
8
Ingredients
Method
Start cooking mode- Prep 50 min · 50 min total
- easy
- 1
Prick the aubergines/eggplant seveeral times with a fork. EITHER: Preheat the oven to 375F/190C and roast the aubergines for 30-40 minutes until they are soft and the skin is blackened. OR: Roast the aubergines over a barbecue, turning frequently, until they are soft and the skin is charred.
- 2
Allow the aubergines to cool. When cool, half the aubergines, scoop out all their flesh and discard the skins.
- 3
Put the flesh in the food processor with the garlic, lemon juice, tahini, olive oil and mint, and blitz until the mixture is puréed. Season to taste with salt and pepper.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
