Cook and Scale
Middle Eastern Baba Ganoush with Veggies
4 servings · 40 min total
Smoky roasted eggplant blended with tahini, lemon, and garlic into a silky dip, served with crisp cucumber and pepper for scooping.
Ingredients
- 2 eggplant
- 3 tbsp tahini
- 2 tbsp lemon juice
- 2 garlic, minced
- 2 tbsp olive oil, plus extra to serve
- 1 tbsp fresh parsley, chopped
- ½ cucumber, sliced
- 1 red bell pepper, sliced
- salt to taste
- 1 tsp smoked paprika
Contains: Sesame
Allergen info is best-effort — please verify yourself.
Method
- 1.
Roast the eggplants — Preheat the oven to 220°C (425°F). Pierce the eggplants a few times with a fork and roast directly on the oven rack for 30 minutes, until collapsed and blackened.
- 2.
Scoop out the eggplant flesh — Let the eggplants cool slightly, then halve and scoop the smoky flesh into a bowl, discarding the charred skin.
- 3.
Mash the baba ganoush — Mash the eggplant flesh with tahini, lemon juice, garlic, olive oil, and salt until mostly smooth with a little texture.
- 4.
Garnish and serve — Spread onto a plate, drizzle with extra olive oil, dust with smoked paprika, and scatter with parsley. Serve with cucumber and bell pepper slices for dipping.