Baba Ghanoush

by

Fresco

Posted 5 April 2022 (Last updated 5 April 2022)

Serves

8

Total Time

1hrs

Calories

134

A smoky eggplant dip with garlic, tahini and olive oil. Perfect for picnics, and delicious in a mezze spread.

recipe-image
    Ingredients

  • Eggplant icon
    Eggplant2halved
  • Salt icon
    Saltas needed
  • Garlic clove icon
    Garlic clove10 gminced
  • Olive oil icon
    Olive oil5 tablespoons
  • Cumin seeds icon
    Cumin seeds1 tablespoon
  • Coriander seeds icon
    Coriander seeds1 tablespoon
  • Tahini icon
    Tahini2 tablespoons
  • Lemon icon
    Lemon2 tablespoonsjuice of
  • Ground cumin icon
    Ground cumin2 g
    Method

  • 1. Pre-heat oven - 200°C
  • 2. Add eggplant to a clean large mixing bowl
  • 3. Sprinkle with salt generously
  • 4. Let rest - 20 min
  • 5. Rinse with water
  • 6. Add garlic clove, olive oil, cumin seeds and coriander seeds to the vegetables
  • 7. Toss together until covered
  • 8. Transfer vegetables to baking sheet
  • 9. Roast until soft - 30 min
  • 10. Let cool
  • 11. Add tahini, olive oil, garlic clove, lemon and ground cumin to a clean large mixing bowl
  • 12. Transfer roasted vegetables to the large mixing bowl
  • 13. Blend until smooth
  • 14. Season to taste

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