Aubergine Dip (Baba Ghanoush)

Ingredients for Aubergine Dip (Baba Ghanoush)

• 2 to 3 medium aubergines (about 1.4kg total)

• 2 to 3 tablespoons olive oil

• 80ml tahini

• 2 cloves garlic, peeled and crushed

• Juice of 2 lemons (about 80g )

• Kosher salt and freshly ground black pepper

• N/A freshly ground black pepper

How to make Aubergine Dip (Baba Ghanoush)

1. Preheat the oven to 232°C. Rub the outside of the aubergines with olive oil and place them in a roasting plan. Roast the aubergine until the skin has charred and the interior is tender, 15 to 20 minutes. Let cool.

2. Peel and seed the cooled aubergine, roughly chop the flesh, and then transfer it to the bowl of a food processor.

3. Into the processor bowl add the tahini, garlic, lemon juice, some salt and pepper to taste, and a few teaspoons of cold water. Process the mixture to a coarse paste, adding a bit more water as needed to allow the mixture to blend.

4. Adjust the seasoning with salt and pepper to taste and serve.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.