Baba Ghanoush - Aubergine Dip
Great dip for crispy vegetables and breadsticks.
- 4 servings
Ingredients
- 2 Aubergines
- 2 Small Crushed Garlic Cloves
- 2 tbsp Freshly Squeezed Lemon Juice
- 2 tbsp Olive Oil
- 3 tbsp Toasted Sesame Paste (Tahin)
- tsp Coarse Salt
- Freshly Ground Pepper
- 2 Warm Arabic Flatbreads (Cut Into Triangles)
- Dried Chilli Flakes
- 5 g Chopped Flat Leaved Parsley
Method
Step 1
Remove the stems from the aubergine, rinse and slice.
Step 2
Place the aubergines on a baking tray lined with baking paper. Prick them well with a fork.
Step 3
Bake the aubergine in the middle of the oven for approximately ½ hour at 200°.
Step 4
Take it out and cool slightly. Scrape the "meat" (the juicy centre) out into a bowl (discard the shells).
Step 5
Mix the other ingredients together in a bowl and blend with a hand mixer until the consistency is smooth.
Step 6
Let the eggplant dip rest in the refrigerator for at least 1 hour. Season to taste.
Step 7
Garnish baba ghanoush with a sprinkle of chilli flakes and parsley leaves. Serve with warm flatbread.
Share This
Baba Ghanoush - Aubergine Dip