- 2 large eggplants
- 1 tbs olive oil
- 3 tbs lemon juice
- ⅓ cup tahini
- 2 cloves garlic
- ½ tsp ground cumin
![Print hero](https://images.contentstack.io/v3/assets/blt9039451385f46c16/blt6020aec3bdcb8854/635fba0f2737644d8df9c89c/Eggplant-Dip-Baba-Ganoush-300dpi_crop.jpg?width=910&height=400&format=jpg&quality=95&crop=910%3A400)
Baba ganoush
Serves: 8
Prep: 10
Cook: 30
Ingredients
Method
- Preheat oven to 200°C. Place eggplant whole on baking tray. Bake for 30 minutes or until soft and wrinkled.
- Slice eggplant open, using a spoon remove flesh, place into food processor. Discard eggplant skins.
- Add oil, lemon juice, tahini, garlic and cumin and blend until smooth.
- Serve with fresh vegetables and crackers.
Tips
- Keep refrigerated in a sealed container for up to 4 days.