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Recipe

Eggplant Dip (Baba Ghanoush)

8
Serves
15 MINS
Prep Time
30 MINS
Cook Time
8
Ingredients
Ingredients
Method
  • 2 Eggplant
  • 1 clove garlic, crushed
  • 2 tbsp lemon juice
  • 1 Spanish onion, diced
  • 3 tbsp tahini (sesame paste)
  • 1 tbsp olive oil
  • 1 tsp hot sauce
  • 1/4 tsp Salt and pepper
  1. Slit skin of eggplant and roast in hot oven (200C) for approx 30 minutes or until skin blackens.
  2. Leave to cool, then peel off skin.
  3. Blend eggplant flesh, tahini, olive oil, spanish onion, tabasco sauce and garlic in a food processor.
  4. Serve as a dip with crackers or Lebanese bread.