If there's no hummus in my fridge, I'm making baba ganoush. This tasty eggplant dip is very easy to make and goes well with flatbread, on a sandwich or as a side dip.
Category
Snack
Servings
4-6
Prep time
20 minutes
Cook time
30 minutes
If there's no hummus in my fridge, I'm making baba ganoush. This tasty eggplant dip is very easy to make and goes well with flatbread, on a sandwich or as a side dip.
Ingredients
- 2 eggplants (brinjal, aubergine, guinea squash)
- 1 clove garlic, finely grated
- zest of 1 lemon
- 2 tbsp tahini
- 0.5 tsp ground cumin
- 0.5 tsp ground coriander
- salt to taste
- EVOO and parsley to garnish
Directions
Roast the eggplant whole over a grill (I used a gas grill but charcoal works better). Turn every 7-8 minutes until it’s black all over and the inside is very soft.
- Let the eggplant rest for 5-6 minutes before cutting it in half and scooping the flesh out.
- Use a knife to puree the flesh before placing it in a sieve to remove any extra liquid.
- Simply mix in the garlic, lemon, tahini, spices and salt. Mix well and plate topped with olive oil and parsley.
