Finger Food & Dips

Eggplant Dip (Baba Ghanoush)

A party's just not a party without the versatile eggplant which shines in this great vegetarian dip.

Serves 6-8.
Prep Time: 15 minutes.
Cooking Time: 30 minutes.

Ingredients

• 2 large eggplants
• 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
• Salt and pepper

Cooking Instructions

• Slit skin of eggplant and roast in hot oven (200C) for approx 30 minutes or until skin blackens.
• Leave to cool, then peel off skin.
• Blend eggplant flesh, tahini, olive oil, spanish onion, tabasco sauce and garlic in a food processor.
• Serve as a dip with crackers or Lebanese bread.