Baba Ghanoush
photo by Bonnie G #2


- Ready In:
- 50mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 3 aubergines (eggplants)
- 2 garlic cloves, crushed
- 1 lemon, juice of
- 3 ounces tahini (85g)
- 2 tablespoons extra virgin olive oil
- 1⁄2 ounce of fresh mint (15g)
- salt, to taste
- pepper, to taste
directions
- Prick the aubergines/eggplant seveeral times with a fork.
- EITHER: Preheat the oven to 375F/190C and roast the aubergines for 30-40 minutes until they are soft and the skin is blackened. OR: Roast the aubergines over a barbecue, turning frequently, until they are soft and the skin is charred.
- Allow the aubergines to cool.
- When cool, half the aubergines, scoop out all their flesh and discard the skins.
- Put the flesh in the food processor with the garlic, lemon juice, tahini, olive oil and mint, and blitz until the mixture is puréed.
- Season to taste with salt and pepper.
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