Baba ganoush
A delicious dip made with roasted eggplants
Servings
6+
About this recipe
This garlicky dip is great as an appetiser, or served with other Middle-Eastern or Mediterranean dips as part of a mezze.
Ingredients
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
Instructions
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.