Baba ghanoush

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50min


471 people made this

About this recipe: This is a heavenly roasted aubergine dip which originates from Lebanon. Delicious served with pitta, vegetables and houmous as part of a meze platter, or - of course - on it's own!

Winky

Ingredients
Serves: 12 

  • 1 aubergine
  • 4 tablespoons lemon juice
  • 4 tablespoons tahini
  • 2 tablespoons sesame seeds
  • 2 cloves garlic, minced
  • salt and freshly ground black pepper to taste
  • 1 to 2 tablespoons extra-virgin olive oil

Method
Prep:10min  ›  Cook:40min  ›  Ready in:50min 

  1. Preheat oven to 200 C / Gas mark 6. Lightly grease a baking tray.
  2. Place aubergine on baking tray, and pierce holes in the skin with a fork. Roast it for 30 to 40 minutes, turning occasionally, or until soft.
  3. Remove aubergine from oven, and place into a large bowl of cold water. Remove from water, and peel skin off.
  4. Place aubergine, lemon juice, tahini, sesame seeds and garlic in a blender, and purée. Season with salt and pepper to taste.
  5. Transfer mixture to a medium size mixing bowl, and slowly mix in olive oil. Refrigerate for 3 hours before serving.

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Reviews (4)

cook_uk
by
3

Used different ingredients. Living in Egypt I wante to try this recipe as it is slightly different to the one I normally use. I made this exactly as stated except instead of adding olive oil to finish I added two tablespoons of natural yoghurt. - 02 Feb 2010

Toops
by
1

There must be a mistake in the amount of lemon juice I used half and still found it far too sharp. - 28 Apr 2014

tgforthem
0

Loved it - 03 Jul 2013

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