Eggplant Dip (Baba Ghanouj)
1 hour 30 minutes
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.
3 people made this
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
- Cook the eggplants until soft over a low gas flame, turning as necessary until the skin is charred. Let cool 1 hour.
- 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.
- 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.
