Baba Ganoush

Baba Ganoush

A smooth creamy dip with tahini lemon and a deep roasted eggplant flavour

Serves 2 to 4

Prep Time 10 minutes

Cook Time 60 minutes

Ingredients

• 1 large eggplant or 2 small
• Quarter cup tahini
• Juice of 1 medium lemon
• 1 medium garlic clove minced
• Half teaspoon cooking salt

Method

1. Cut the eggplant in half and lightly score the flesh.
2. Bake at 180 c for one hour covered with foil.
3. Let it cool for about fifteen minutes.
4. Scoop out the flesh and place in a food processor with tahini lemon garlic and salt.
5. Pulse five to ten times or mix until smooth.
6. Serve with Lebanese bread or crackers.

Watch it being made

🎥 Watch the YouTube Short
📸 Watch on Instagram

Tips

• The longer the eggplant roasts the smokier the flavour.
• Add a little olive oil for a silkier texture.
• If the dip is too thick add a teaspoon of water and mix again.

Storage

Keeps in the fridge for up to three days. Stir before serving as it may thicken slightly.