Easy Baba Ganoush

A wonderfully simple recipe for this flavoursome dip. Use baba ganoush as you would hummus. It's great with flat breads or crisp veggies as part of a meze. I love to use this creamy aubergine dip as a base for wraps. It works so well with a serving of crispy hot falafels.

Course Dips and Spreads, Side Dish

Cuisine Mediterranean, Middle Eastern

Diet Vegan, Vegetarian

Keyword baba ganoush recipes, easy baba ganoush recipe, Vegan Aubergine Recipes

Prep Time 10 mins

Cook Time 35 mins

Total Time 45 mins

Servings Servings

Calories 343

Ingredients

2 Medium Aubergine
3 Cloves Garlic finely minced
1 Medium Lemon juiced
120 g Tahini
120 ml Extra Virgin Olive Oil plus a little extra for baking.
1 Teaspoon Cumin
15 g Flat Leaf Parsley finely chopped

Instructions

Preheat your oven to 220˚c.
Chop your aubergines in half lengthways and drizzle with a little olive oil. Place on to a shallow roasting tray and bake in the oven for 30-35 minutes or until the skins have wrinkled and blackened, and the interior is soft.
Using a spoon, scoop the interior of the aubergine out and allow to cool. Once cool enough to handle, squeeze the excess moisture out from the flesh.
Combine the aubergine flesh with the tahini and parsley in a small mixing bowl. Whip the contents using a fork to break down the aubergine.
Add the lemon juice, olive oil and cumin to the bowl and mix well. Season to taste.

Nutrition