Baba Ganoush

Baba Ganoush

Serves 5
Diet VV/ GF
Time 55

A smoky, savoury and creamy dip made with roasted eggplants.

Produce

2 — Eggplants

1/4 cup — Tahini

2 tbsp — Extra virgin olive oil

3 tbsp — Lemon juice, fresh

1 — Garlic bulb

1/2 tsp — Salt

Specifications

Preheat the oven to 205°C. With a fork, poke a couple of holes in each eggplant. Lightly brush the eggplants with olive oil and wrap them in foil. Cut the top of a garlic bulb and drizzle some olive oil over the exposed cloves. Wrap the garlic bulb in foil. Roast the eggplant and garlic bulb for ~ 50 minutes, or until soft. Remove from the oven and set aside. Once cool, peel the skin from the eggplant, removing any big clumps of seeds. Scoop out the flesh and transfer to a fine mesh strainer to drain off excess liquid. Place the eggplant flesh, tahini, lemon juice, olive oil, roasted garlic, and salt in a food processor and pulse until smooth. Serve in a bowl.