Homemade Baba Ghanoush

66saves
50min


459 people made this

Fabulous Lebanese roasted eggplant dip. Delicious served with pita, vegetables and hummus as part of a meze platter, or just on its own.

Winky

Ingredients
Serves: 12 

  • 1 eggplant
  • 4 tablespoons lemon juice
  • 4 tablespoons tahini
  • 2 tablespoons sesame seeds
  • 2 cloves garlic, minced
  • salt and freshly ground black pepper, to taste
  • 1 1/2 tablespoons extra-virgin olive oil

Directions
Preparation:10min  ›  Cook:40min  ›  Ready in:50min 

  1. Preheat oven to 200 degrees C. Lightly grease a baking tray.
  2. Place the eggplant on baking tray and pierce holes in the skin with a fork. Roast it for 30 to 40 minutes, turning occasionally, or until soft.
  3. Remove the eggplant from oven and place into a large bowl of cold water. Remove from water and peel skin off.
  4. Place the eggplant, lemon juice, tahini, sesame seeds and garlic in a blender, then purée. Season with salt and pepper to taste.
  5. Transfer mixture to a medium size mixing bowl, and slowly mix in olive oil. Refrigerate for 3 hours before serving.

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Reviews (7)

isobel
by
4

Something else. Roasted the eggplant on the barbie rather than in the oven. No need to put in a bowl of water-just scraped the flesh out from the skin. - 24 Sep 2009

sharkie1
2

Used different ingredients. I used the oil from the top of the tahini instead of the extra virgin olive oil, so yummy! - 02 Mar 2011

KB
by
1

Beter than a bought one. Froze some as well and it was still lovely. Thankyou - 21 Jul 2012

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