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Baba Ghanoush or Eggplant Dip

Course

Nibbles

Cuisine

Vegetarian

Keyword

Vegetables

Prep Time

10 minutes

Cook Time

30 minutes

Passive Time

20 minutes

Servings

people

Ingredients

• 2 cloves garlic crushed
• 1 pinch salt
• 2 lemons juiced
• 1/4 cup tahini
• 1 pinch cumin
• 1 Tbsp parsley chopped finely
• 1 grind pepper
• 1 pinch paprika

Course Nibbles Cuisine Vegetarian Keyword Vegetables Prep Time 10 minutes Cook Time 30 minutes Passive Time 20 minutes Servings people Ingredients 2 cloves garlic crushed 1 pinch salt 2 lemons juiced 1/4 cup tahini 1 pinch cumin 1 Tbsp parsley chopped finely 1 grind pepper 1 pinch paprika

Instructions

1. Preheat oven to 220 degrees Celcius. 
2. Place the whole eggplant onto a baking tray and roast it for 20-30 minutes, till it is soft. 
3. Cool and spoon out the flesh, absorbing any excess juice with a paper towel. 
4. Mash the eggplant flesh with the garlic, salt, lemon juice, tahini and cumin. 
5. Spoon the mixture into a bowl and sprinkle with parsley and paprika. 
6. Cool in the fridge for at least 10 minutes before serving.

Recipe Notes

Serve with vegie sticks, crackers or toasted flatbread.

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