Baba ghanouj (Middle Eastern aubergine dip)2012-05-08
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This is my favorite dip and it goes well with bread or raw vegetables! ! The first time I had it was in Kuwait. I think I had an epiphany then! Never thought anything was so good at that moment!
Make sure you add the lemon juice to the aubergine after you’ve scooped it out of the skin or it’ll turn dark and brown.
- 2 aubergines
- 1 tbsp tahini (sesame paste)
- 3 tbsp lemon juice
- 1/2 tsp salt
- 1 clove of garlic
- 2 tbsp extra virgin olive oil
Preheat the oven to max temperature
Wash the aubergines thoroughly and stab them all over with a fork (to release steam during roasting)
Roast the aubergines for 15 minutes or until the skin is wrinkly and it is soft on the inside (test it with a fork - if it goes through easily then the aubergine is done). Remove from the oven.
Cut the aubergines lengthwise in half and scoop out the meat with a spoon. Do not use the skin.
Place in a mixer/food processor along with the other ingredients. Process until desired consistency.
Taste and adjust as desired. The dip should be nutty due to the tahini, lemony and salty.
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