Baba Ganoush
This smoky and velvety baba ganoush dip is a Mediterranean classic that bursts with flavor. The charred aubergines combined with garlic, lemon, and tahini create a creamy and tangy dip that is perfect for dipping or spreading. Finished with a drizzle of olive oil and a sprinkle of fresh parsley, this dish is sure to be a hit at your next gathering.
— Constant Cookbook
Ingredients
- 3 aubergines
- 3 garlic
- 1 lemon
- 2 tbsp tahini
- 3 tbsp olive oil
- , to taste black pepper
- 1 tbsp chopped flat leaf parsley
Instructions
- Prick the aubergines with a fork. Grill the aubergines until the skin is charred and blacked and the flesh feels soft when you press it (this will take approximately 15-20 minutes, turning repeatedly through cooking until the whole skin is charred).
- In a pestle and mortar, crush the garlic with the lemon juice, tahini, olive oil and pepper.
- When cool enough to handle, cut the aubergines in half and scoop out the flesh. Mix the soft flesh with the remaining ingredients.
- Place in a serving dish and finish with a drizzle of olive oil and sprinkle the parsley over the top.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 6-8
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