Eggplant Dip (Baba Ghanouj)

    Eggplant Dip (Baba Ghanouj)

    1save
    1hour30min


    1 person made this

    The quintessential Middle Eastern dip, the best baba ghanouj is made by toasting the eggplants over a low flame. You can also cook them on a barbecue.

    Cathie Victoria, Australia

    Ingredients
    Serves: 8 

    • 2 large eggplants
    • juice of 2 lemons
    • 2 tablespoons tahini
    • salt, to taste
    • 1 clove garlic, crushed
    • 1/4 cup parsley, chopped
    • 2 tablespoons olive oil

    Directions
    Preparation:10min  ›  Cook:20min  ›  Extra time:1hour chilling  ›  Ready in:1hour30min 

    1. Cook the eggplants until soft over a low gas flame, turning as necessary until the skin is charred. Let cool 1 hour.
    2. Peel the eggplants and put the flesh in a mixing bowl. Add the lemon juice and mash well with a fork. Stir in the tahini. Add salt to taste.
    3. Add the crushed garlic, stir and place in the refrigerator to chill. When ready to serve, place on a plate, sprinkle with parsley and drizzle with olive oil.

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