Eggplant Baba Ghanoush

    Eggplant Baba Ghanoush


    1 person made this

    About this recipe: Baba ghanoush has a deliciously smoky and nutty taste and a creamy texture and is a great way to "hide" eggplant for reluctant eggplant eaters. Serve it with wedges of warm pita bread.

    Serves: 4 

    • 2 large eggplants, about 600 g each
    • 7 tablespoons lemon juice
    • 3 tablespoons tahini
    • 1 tablespoon oil from tahini jar
    • 3 cloves garlic, crushed
    • salt
    • 2 tablespoons pomegranate seeds, for garnish (optional)
    • chopped fresh parsley, for garnish

    Prep:1hr10min  ›  Cook:30min  ›  Ready in:1hr40min 

    1. Preheat oven to 240ºC. Line a baking tray with aluminium foil. Wash eggplants; place wet on foil. Bake 25 to 30 minutes, turning occasionally.
    2. Rinse eggplants under cold running water. Cut in half, scoop flesh into a bowl and drizzle with 3 tablespoons lemon juice to prevent discolouration.
    3. Mash eggplants in a bowl. Mix in tahini and 1 tablespoon oil from the jar, 3 tablespoons lemon juice and the garlic. Cover and refrigerate at least 1 hour.
    4. Just before serving, add remaining 1 tablespoon lemon juice and salt to taste. Garnish with pomegranate seeds, if using, and parsley.

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