Baba Ganoush
28/12/2009
RELATED RECIPES
-
Eggplant rollatini with pesto and goat cheese
-
Eggplant Stack with Buffalo Mozzarella
-
Barbecue Vegetable Salad
-
Summer vegetable stew
-
Eggplant dip
-
Imam Bayildi (fainted priest): braised eggplant stuffed with onion, garlic and tomatoes
-
Eggplant Au Gratin
-
Miso eggplant salad
-
Jeow mak keua (eggplant dip) with cumin salt pita crisps
While supermarket chillers are packed full of ready-made dips, they are actually very easy and economical to make at home.
Ingredients
(You can click on ingredients to see more related recipes)
| 1 | Eggplant |
| 2 cloves | Garlic |
| 1 | Lemon |
| 2 tbsp | Tahini paste |
| 1 tsp | Cumin |
| 1 to taste | Salt |
| ½ tsp | Paprika |
| ¼ cup | Pine nuts |
Directions
- Preheat oven to 180 degC. Place eggplant in a roasting dish and prick in several places with a fork. Cook for 20 to 30 minutes until eggplant is tender. Allow to cool.
- Cut the eggplant in half and scoop out the flesh.
- Place eggplant in the bowl of a food processor with garlic, juice and rind of one lemon, tahini, cumin and salt to taste. Process until smooth.
- Transfer baba ganoush to a serving bowl and sprinkle with paprika and pine nuts (lightly toasted). Serve with toasted wedges of pita bread.
Tip! To change this recipe to hummus, replace eggplant at step 3 with a drained can of chickpeas and add water or olive oil until right consistency is reached.
Wine Match
Related Recipes
Eggplant pickle
Heat the olive oil in a fry pan. Add the eggplant, onion, garlic and ginger. ; Fry gently for 5 minutes or until all ...
Amanda Laird
2
Pasta bow salad with eggplant and feta
Cook pasta in plenty of boiling, salted water for 10 minutes or until just tender to the bite. ; Rinse under cold water to...
Creole eggplant
Preheat oven to 190 degC. Cut eggplant and potatoes into 2cm cubes and cook in boiling, salted water for 5 minutes. Drain...
Comments