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Baba Ghanoush or Eggplant Dip
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Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Total Time
1
hour
hr
Course
Nibbles
Cuisine
Vegetarian
Servings
6
people
Ingredients
1
large
eggplant
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
Preheat oven to 220 degrees Celcius.
Place the whole eggplant onto a baking tray and roast it for 20-30 minutes, till it is soft.
Cool and spoon out the flesh, absorbing any excess juice with a paper towel.
Mash the eggplant flesh with the garlic, salt, lemon juice, tahini and cumin.
Spoon the mixture into a bowl and sprinkle with parsley and paprika.
Cool in the fridge for at least 10 minutes before serving.
Notes
Serve with vegie sticks, crackers or toasted flatbread.
Keyword
Vegetables