Baba ganoush

A delicious dip made with roasted eggplants


About this Recipe

By: Amanda

This garlicky dip is great as an appetiser, or served with other Middle-Eastern or Mediterranean dips as part of a mezze




Step by Step Instructions

    • 2 medium eggplants
    • 2 tsp whole cumin seeds
    • 2 tbsp coconut oil
    • 2 small cloves of garlic
    • 4 tbsp tahini
    • 2 tbsp lemon juice
    • 1/2 tsp Himalayan salt
    • 2 tsp ground cumin
    • 1/2 tbsp olive oil
    • 1 tbsp fresh parsely or coriander leaves, finely chopped
Step 1

Preheat the oven to 200C. Cut the eggplants into 6cm chunks, place them in a roasting tray, sprinkle with the cumin seeds, toss in coconut oil and roast for 25 minutes, turning them occasionally. Once cooked, set aside to cool.

Step 2

Blend the roasted eggplants with the garlic, tahini, lemon juice, salt and ground cumin in a food processor for 7 seconds, or until lightly mixed.

Step 3

Transfer to a serving dish, drizzle with olive oil and garnish with chopped fresh coriander or parsley, if desired.

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