Being from Gympie, it was only recently I had ever even HEARD of Baba Ganoush – but I totally LOVE it! If your a fan of middle eastern flavours, you will enjoy this delicious dip!
Baba Ganoush
Course: Dips and Starters, Recipes
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalTotal time
1
hour10
minutes
Cook Mode
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Ingredients
2 Eggplants
3 Fresh garlic cloves
2 tbsp Tahini
0.25 Greek yoghurt
2 tbsp Olive oil
0.5 gram Sweet paprika
0.25 Fresh lemon juice
Directions
- Pierce the eggplants a few times each with a sharp knife, and roast over high heat (200 degrees in the oven) for 10 – 15 minutes or until the skin colours and the eggplant is softened.
- Trip the ends and remove the skin and roughly chop the flesh.
- Place the flesh in a colander to drain for 15 minutes or so to remove some moisture.
- Place the drained eggplant in a food processor with the garlic, tahini, lemon juice, yoghurt, oil and paprika.
- Process until smooth.
- Season with salt and pepper and serve with some Turkish bread and olives.
Hi, thanks for bringing that up! It’s 160°C. Give us a min to rectify this oversight so it won’t confuse…