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Babaghanoush
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Indulge in silky eggplant dip paired with crispy Melba toast or breadsticks.
Ingredients:
  • 2 large (about 500g each) eggplants
  • 4.60 gm olive oil
  • 2 small garlic cloves
  • 75g tahini
  • 42.00 gm fresh lemon juice
  • 125ml olive oil
  • Salt & freshly ground pepper
  • Toasted sliced baguette, to serve
Instructions:
  • Preheat the oven to 200°C. Coat the eggplant with oil on a baking tray and bake for 30-40 minutes until it is very soft. Allow it to cool slightly before serving.
  • Peel the eggplant skin off gently and discard it. Combine the eggplant flesh, garlic, tahini, lemon juice, and extra oil in a food processor. Blend until smooth and well combined. Season with salt and pepper to taste.
  • Refrigerate in an airtight container until needed. Allow to come to room temperature before enjoying with Melba toasts.

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