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  • Eggplant Dip Recipe - Baba Ganoush

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    Eggplant Dip Recipe - Baba Ganoush
    Prep: 20 hours Cook: 40 min Servings: 4
    by Sidrah
    2 recipes
    >
    Baba Ganoush, a Middle Eastern eggplant dip, is very similar to hummus, except it is made with eggplant. If you like eggplants, like me, you will definitely make this a staple dish. I cook it often and use it as a dip (for snacks) or meals in between the main meals.

    Ingredients

    • 2 medium eggplants (aubergine)
    • 3-4 cloves garlic, crushed
    • 2 tablespoons lemon juice
    • 2 tablespoon tahini
    • 1 tablespoon olive oil
    • sprinkle of paprika, to garnish

    Directions

    1. Halve the eggplants (aubergines) lengthways, sprinkle with salt and leave to stand for 15-20 minutes. Rinse and pat dry with paper towels. Preheat the oven to moderate 180 C (350 F).
    2. Place the eggplants on a baking tray and bake for 35 minutes, or until soft. Peel away the skin and discard.
    3. Place the flesh in a food processor with the garlic, lemon juice, tahini and olive oil and season, to taste, with salt and pepper. Process for 20-30 seconds.
    4. Sprinkle with paprika (or garnish it with olives, cucumbers, etc) and served with pieces of Lebanese bread.

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