PREP TIME
5 mins
COOK TIME
10 mins
COURSE
Salad Recipes ,
Vegetarian Recipes ,
Vegan Recipes ,
CUISINE
Middle Eastern Food Recipes
SERVINGS
4 People
CALORIES
88 kcal
-
2
big eggplants
-
2
tbsp
tahini (sesame paste)
-
2
tbsp
lemon juice
-
2
tbsp
yogurt (optional)
-
1
garlic, crushed
-
Salt & pepper
1. Make a slit in the eggplant’s skin and place under a hot grill for a few minutes on each side or until the skin gets blackened on all sides.
2. Set aside to cool down, then peel the off skin and wash with cold water.
3. Place in a colander for a few minutes to get rid of all excess liquid.
4. Place the eggplants and all of the other ingredients in a food processor to make into a dip, or you can alternatively crush the eggplants with a potato masher and mix with the other ingredients to get a rough mix.
5. Serve Baba Ghanouj cold topped with some olive oil and chopped parsley or fresh basil.
KEYWORD
baba ganoush, baba ghanouj, baba ghanoush, mutabal, eggplant dip, aubergine dip
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