Home Recipe ContentBaba Ghanoush (Roasted Eggplant Dip)

Baba Ghanoush (Roasted Eggplant Dip)

Published : June 28, 2015

A great alternative to hummus and a good way to use slightly older eggplants.

Serves 6


4 eggplants 
2 cloves garlic, crushed
7 tbsp tahini
juice and rind of 3 lemons
1 tsp ground cumin
a little olive oil
paprika to finish


  • Preheat oven to 230C/450F/gas 8.
  • Place the eggplant on a baking sheet and pop in the oven for 25-30 minutes or until they are wrinkly and soft.
  • Cool and peel off skins and discard.
  • Place in a colander and over the sink squeeze out the juices of the eggplant.
  • Place eggplant into a food processor, add garlic and blend until chopped.
  • Add tahini, lemon zest and rind and cumin and blend again until you have a soft, creamy paste.
  • Season to taste and transfer to a small bowl, drizzle with olive oil and paprika and serve with crudites and bread.

Recipe: Jo Beer, www.revitalise.com.au

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