A delish Middle-Eastern dip recipe that goes well with bread. With roasted eggplants, Greek yoghurt, tahini and cumin, this dip can be made up to 2 days ahead.
- 3 medium eggplants (1kg)
- ¾ cup Greek yoghurt
- ¼ cup tahini
- 2 small cloves garlic, crushed
- 1 tsp ground cumin
- 2 tbsp lemon juice
- Salt and pepper, to taste
- 400 g loaf Turkish bread
- 2 tbsp olive oil
- coarsely chopped fresh parsley, to garnish
- smoked paprika, to garnish
- Pierce eggplants all over with a fork.
- Heat a large frying pan over a medium heat. Add eggplants. Cook, turning occasionally, for about 10 minutes, or until charred. Transfer to an oven tray.
- Cook in a very hot oven (220C) for about 20 minutes, or until tender and collapsed. Cool.
- Peel away and discard skin. Finely chop eggplant. Place in a large bowl with yoghurt, tahini, garlic, cumin and juice. Season. Mix well. Transfer to a serving bowl.
- Place bread on an oven tray. Drizzle over 1 tbsp water and 1 tbsp of the oil.
- Cook in a moderate oven (180C) for about 10 minutes, or until crisp. Remove.
- Garnish dip with parsley and paprika. Drizzle over remaining oil. Serve with bread cut into strips.
Baba ghanoush can be made up to two days ahead. Keep, covered, in the fridge.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||24.2 g|
|Total carbohydrates||259.5 g|
|- Sugars||65.1 g|
|Dietary fibre||55.3 g|