Baba ghanoush recipe

This delicious Middle Eastern dip can be used as a simple dip on a piece of pita bread or as part of a bigger meal. I love eating it on toast as well for lunch.

Course Appetizer, dip

Cuisine Middle eastern

Keyword eggplant

Diet vegan

Prep Time 10

Cook Time 30

Total Time 40

Servings people

Calories 163

Author Simone

Ingredients

4 eggplants
2 tbsp tahini
1 clove garlic minced
1 tsp ground cumin
1 tsp ground coriander
1 bunch cilantro finely chopped
1 tbsp sesame seeds for serving

Instructions

Preheat the oven to the highest temperature (220-250 ˚C/450˚F-480˚F) and place the aubergines in a baking tray. Roast them for 20-30 minutes until they are blackened and soft. Let the garlic cloves roast with them for the last 10 minutes (optional).
Remove from the oven, place in a bowl and cover with plastic wrap. Allow to cool.
When cool enough to handle, peel and drain the eggplants in a colander for 30 minutes.
Transfer to a bowl, add the tahini, cumin, coriander and garlic and mash with a fork. You can also puree it in a food processor. Then add the spices and tahini to the processor and blend until combined.
Add a generous pinch of salt to taste and serve with the fresh cilantro and possibly some sesame seeds on top.

Nutrition