lunch · vegetarian · vegan · dairy-free
Roasted eggplant baba ganoush
A smoky roasted eggplant dip mashed with tahini, lemon and garlic.
- Time
- 45min
- Steps
- 4
Ingredients
Tick what you already have.
Allergens
Contains sesame.
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Shopping list
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Prick the eggplant all over and roast it at 230°C (450°F) for about 35 minutes, until collapsed and very tender.
-
2
Let it cool enough to handle, scoop out the flesh, and drain off the liquid.
-
3
Mash the flesh with the tahini, lemon juice, grated garlic and fine salt.
-
4
Stir in the olive oil to finish.
