Cook and Scale
Baba Ganoush
6 servings · 50 min total
Smoky charred eggplant whipped with tahini, lemon, and garlic into a silky Levantine dip. Deeply savoury and vegan.
Ingredients
- 3 eggplant
- 80 g tahini
- 3 tbsp lemon juice
- 2 garlic, crushed
- 3 tbsp olive oil
- 1 tsp ground cumin
- salt to taste
- 2 tbsp fresh parsley, chopped
- 1 tsp paprika, to garnish
Contains: Sesame
Allergen info is best-effort — please verify yourself.
Method
- 1.
Roast and scoop the eggplants — Prick the eggplants and roast in an oven at 220°C for 40 minutes, turning, until collapsed and charred. Cool, then scoop out the soft flesh and discard the skins.
- 2.
Blend into a creamy dip — Mash the eggplant flesh with the tahini, lemon juice, garlic, cumin, and half the olive oil until creamy but still textured. Season with salt.
- 3.
Plate and garnish — Spread onto a plate, drizzle with the remaining olive oil, and finish with parsley and a dusting of paprika.