Babaganoush

Here's a classic dip from the Middle East that for very good reason it's remained very popular.

SERVES 10
TIME TO MAKE 15 - 30 mins
MEAL TYPE Side
SERVES 10
TIME TO MAKE 15 - 30 mins
MEAL TYPE Side

Method

  1. Heat oven to 200°C
  2. Place eggplants in a roasting dish and drizzle with a little oil, roast until flesh is soft throughout
  3. Allow eggplants to cool then scrape out the flesh and drain in a colander
  4. Mash or blend the roasted eggplant flesh with the remaining ingredients to get your desired texture
  • 625 g
    eggplant, whole
  • 65 g
    tahini
  • 15 ml
    olive oil
  • 30 ml
    lemon Juice
  • ¼ tsp
    lemon Zest
  • 5 g
    garlic, crushed
Per 100g
  • Energy
    776kJ
  • Total Fat
    15g
  • Saturated Fat
    2g
  • Total Carbohydrate
    6.4g
  • Sugars
    4.8g
  • Total Fat
    5.8g
  • Sodium
    25mg

Method

  1. Heat oven to 200°C
  2. Place eggplants in a roasting dish and drizzle with a little oil, roast until flesh is soft throughout
  3. Allow eggplants to cool then scrape out the flesh and drain in a colander
  4. Mash or blend the roasted eggplant flesh with the remaining ingredients to get your desired texture