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Baba Ghanoush

It’s a wonderfully smokey yet light dish that goes oh so well with some pita. The base is eggplant, making it a bit lighter than hummus, but still full of nutrients.
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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Appetizer, Side Dish, Snack
Servings 4
Calories 60 kcal

Equipment

  • Food Processor or Blender

Ingredients
  

Ingredients

  • 1 large eggplant aubergine
  • 2 cloves of garlic
  • 1/2 lemon's juice
  • 2 Tbsp tahini
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • pinch Salt to taste
  • 2 Tbsp Greek/vegan yogurt optional
  • drizzle Olive oil for garnish
  • Green olives for garnish
  • Chili flakes for garnish

Instructions
 

Directions

  • Cut eggplant in half lengthwise and roast face down at 400/200 degrees F/C for 45-60 minutes, skin should be charred
  • Remove the skins and roughly chop the aubergine and place in a strainer for 5 minutes to allow excess moisture to drain
  • Place eggplant and remaining ingredients in a food processor and blend to desired consistency
  • Serve with pita, on sandwiches or with a veggie bowl. Enjoy!
Keyword Dip, Eggplant, Sauce, Smokey