Lebanese Coastal & Mountain
Baba Ghanoush
Aubergine, chickpeas and tahini come together in this Lebanese dip, made without cooking.
1 hr 15 min · Serves 6 · Medium
6
Ingredients
Method
Start cooking mode- Prep 15 min · Cook 60 min · 75 min total
- medium
- 1
Prick the skin of the eggplant and roast it at 400 degrees for 1 hour, or until the eggplant collapses.
- 2
Scoop the flesh out (everything but the skin), and add it to the food processor. Add the other ingredients, and pulse until smooth.
- 3
Serve in a pita, or as a dip. You can use roasted garlic for a smoother taste - just wrap a head of garlic in aluminum foil and put it in with the eggplant!
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
