Baba Ganoush
About the recipe
Smoky, creamy, and irresistibly rich 🍆
This Baba Ganoush blends roasted eggplant and garlic into a silky, flavour-packed dip.
Perfect for scooping, spreading, and sharing, it’s a simple classic that always impresses!
This recipe has been kindly provided by: Jackson, E., Kanos, C., & Lambert, K. Department of Nutrition and Dietetics University of Wollongong
Nutrition Per Serving
Ingredients Serves 4
- Vegetables & Fresh Produce
- 1 pieces Eggplant (large), cut in half lengthways
- 1 pieces Garlic (head), unpeeled
- 1 To serve Lemon juice
- Nuts & Seeds
- 3 tbsp Tahini (optional)
- Oils, Sauces & Condiments
- 2 tbsp Olive oil
Method
Step 1
Preheat the oven to 180°C and line a baking sheet with baking paper.
Step 2
Place the eggplant cut side down on the baking sheet. Roast until the flesh is very tender and pulls away easily from the skin, about 1 hour depending on the eggplant’s size. Let cool.
Step 3
Cut the tips off the garlic cloves. Wrap the garlic in aluminium foil and roast alongside the eggplant for about 20 minutes. Let cool.
Step 4
Purée the garlic cloves. Scoop the flesh from the eggplant and place it in the bowl of a food processor. Add the garlic purée, oil and lemon juice.
Step 5
Process until smooth. Season with pepper and serve with mini pitas!
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