Babaghannouj
Ingredients
2 medium eggplants, cut into 2 cm cubes
¾ cup vegetable oil
4 Tbsp lemon juice
2 Tbsp tahini paste
3-4 cloves garlic, crushed
½ tsp salt
chopped fresh parsley to garnish
Description
A delicious dip and great to include on the tapas menu.
Method
Preheat oven to 200°C.
Spray baking dish with a little oil. Add eggplant, half the oil and toss until coated.
Bake in preheated oven for 20-25 minutes or until tender and slightly frizzled.
Place eggplant, remaining oil, lemon juice, tahini paste, garlic, and salt into food processor.
Blend for 30-45 seconds until a coarse paste.
Garnish with parsley.
Serve with toasted pita bread or crackers.
Categories
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