Don't miss another issue…      Subscribe

Baba Ghanoush

 

Aubergine or Eggplant dip Serve with warm Pita or Lebanese bread
32

Yield

6

servings

Prep

30

min

Cook

60

min

Ready

90

min

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
 

Ingredients

2 large black eggplants
*
½ cup tahini (sesame paste)
Tahini
*
2 x garlic cloves
finely crushed
*
1 medium lemon
juice of
*
100 millilitres olive oil, extra-virgin
*
1 x sea salt
to taste
*

Directions

Preheat oven to 180º cup (360 F) Using tongs to turn, grill the eggplants whole on a BBQ or under a grill until they are black and the skin is blistered all over. Continue to bake in the oven until the eggplants are completely cooked; around 45 minutes. (a wooden skewer will easily penetrate the flesh) If you can't blacken over a flame then turn the oven up to flat out and bake eggplants for 15 minutes then reduce heat to 180 cup (360 F) and cook for further 45 minutes. Place eggplants in a bowl to cool then peel. Make sure you scrape the inside of the skins with a spoon to get the smoky flavoured flesh – this is what makes it so yummy. Do not rinse the pulpy flesh in water. Place in a colander to drain for a while; gently press the excess juices out to remove the bitterness. In a food processor or using a stick blender, blend the eggplants with ½ the tahini, ½ teaspoon salt, garlic and ¾ lemon juice.
Slowly add the olive oil as you continue blending until a creamy smooth and rich consistency achieved. Taste the dip; add the other ½ of the tahini to taste and adjust lemon and seasoning. Best left to develop in the fridge until the following day - bring up to room temperature before serving.

 

* not incl. in nutrient facts

Add review

 

 

Comments

 

Founded in 1996.

© 2023 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed