Baba Ghanoush
An intensely smoky Middle Eastern dip featuring charred, roasted eggplant mashed with rich tahini and fresh garlic.
- 40 min
- 127 kcal / serving
- easy
- vegan
- Protein
- 2 g
- Fat
- 10.5 g
- Carbs
- 8.1 g
Contains: sesame (to the best of my knowledge)
Ready-made products such as stock, sausages, spice blends or plant-based drinks may contain further allergens or traces – please check the packaging.
Ingredients
6 servings
- 2 pc large eggplants
- 2 tbsp tahini (sesame paste)
- 2 pc garlic cloves (finely minced)
- 2 tbsp lemon juice
- 3 tbsp olive oil
- 1/2 tsp salt
- 1 pinch cumin
Method
- Preheat the oven to 220 °C on the broil/grill setting. Prick the eggplants all over with a fork to allow steam to escape.
- Place the eggplants on a baking sheet and roast for 30–40 minutes, turning occasionally, until the skin is charred and the flesh collapses.
- Remove from the oven, allow them to cool slightly, slice open lengthwise, and scoop out the soft, tender flesh with a spoon.
- Let the eggplant flesh drain in a fine-mesh strainer for about 5 minutes to release excess bitter liquids.
- Mash the eggplant finely with a fork (or pulse briefly in a processor for a smoother style), then stir in the tahini, minced garlic, lemon juice, salt, and cumin.
- Transfer to a serving bowl, drizzle generously with olive oil, and serve warm or chilled with flatbread. Makes about 6 servings.
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