Mix up your dip fix! Enjoy this 'creamy' pure textured Baba Ganoush, a simple recipe made with our naturally rich, organic, raw sesami tahini. Smooth with a delicious roasted flavour. Enjoy with crisps, vegetables or as a side.
Equipment
- Fork
- Oven
- Baking Tray
- Knife
- Chopping Board
- Small Bowl
- Spoon
Ingredients
- 2 Medium Eggplants
- 3 Garlic Cloves
- Juice of 1/2 a Lemon
- 1/2 Tbsp Olive Oil
- Salt to Taste
- Pepper to Taste
Optional topping
- Extra Olive Oil
- 1/3 Tsp Rosemary/ Cumin/ Paprika
Method
- Firstly, preheat the oven to 190 degrees C for a few minutes.
- Stab the eggplants with a fork, slice down one side of the eggplants with a knife and place on a baking tray (with the slice facing up).
- Roast in the oven for 45 minutes until super soft inside.
- 15 minutes before the end of the eggplant roasting, carefully and finely chop the garlic cloves and place them in the eggplants while they're being cooked.
- Once the eggplants are roasted, take them out of the oven and leave to cool for a few moments.
- Next, scrape the insides into a small bowl, with the garlic, add the sesame tahini, oil and lemon juice and mix it all up.
- Season to taste and add extra oil and toppings if you wish.
- Now, dip and enjoy!
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