Baba Ghanoush is a delicious middle eastern dip. It is perfect for serving on toast, with corn chips or flat bread, and as a fancy addition to a salad sandwich. It can be made with yoghurt as an ingredient, but this version of the recipe is vegan. The cumin, lemon juice, and salt and pepper need to be adjusted to your own tastes.
Preparation Time: 10 minutes
Cooking Time: 40 minutes
Makes: About 2 dip containers full
Ingredients 2 Eggplants
1 tbsp of olive oil
2 tbsp of lemon or lime juice
1/4 cup of tahini
2 tsp of ground cumin
3 cloves of garlic
Salt and pepper to taste
Parsley to garnish (optional)
Preheat the oven to 220 degrees (200 degrees if you have a fan forced oven)
Cut each Eggplant in half and lay on a baking tray
When the oven is hot, put the eggplant in the oven, and set a timer for 20 minutes.
At 20 minutes, turn the eggplants over.
Put back in the oven for 20 minutes, or until the eggplants are soft and squishy all the way through.
While the eggplants are cooking, crush and fry the garlic.
When the eggplants are cooked, peel them. This can be done easily with your fingers, so long as they are cooked properly.
Put the eggplant, olive oil, lemon juice, tahini, fried garlic and cumin into a food processor.
Blend until the dip is smooth.
Add salt and pepper to taste.
Garnish with fresh parsley, and serve with breads or crackers.