Baba Ghanoush
photo by Bonnie G #2
![](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_48,ar_1:1/v1/gk-static/gk/img/avatar/pie.png)
![photo by Syrinx](https://img.sndimg.com/food/image/upload/f_auto,c_thumb,q_55,w_200,ar_3:2/v1/img/recipes/18/72/14/picupijci.jpg)
- Ready In:
- 50mins
- Ingredients:
- 8
- Serves:
-
8
ingredients
- 3 aubergines (eggplants)
- 2 garlic cloves, crushed
- 1 lemon, juice of
- 85.04 g tahini (85g)
- 29.58 ml extra virgin olive oil
- 14.17 g 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.
Questions & Replies
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