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Roasted Aubergine Dip Middle East Influence

ROASTED AUBERGINE DIP or BABA GANOUSH

Another tempting dip recipe here, inspired from the Middle East cuisine and 100% healthy ! I use only whole and local ingredients in this tasty recipe.
Category Side Dish
Cuisine Dairy free, Gluten free, Vegan
Prep time 20 minutes
Cook time 35 minutes
Total time 1 hour 5 minutes
Servings 1 bowl

INGREDIENTS

  • 2 medium eggplants
  • 2 garlic cloves, grated
  • 2 tbsp tahini sauce
  • 1/4 tsp cumin
  • 1 large pinch Himalayan salt and fresh ground pepper to taste
  • 1 lemon juice

INSTRUCTIONS

  • Preheat oven to 185C (fan).
  • Place the washed eggplants on a baking tray and prick the eggplant with a fork. Place it in the oven for 35-45 min, until soft and roasted.
  • Remove from the oven and let it cool for 10 min.
  • Meanwhile, combine garlic, tahini, cumin, spices and lemon juice. Mix well and let it sit to expand the flavor.
  • Trim the stems off from the eggplants and open it lengthwise. Scrap out the flesh and add it to the spices mixture.
  • Take a fork and mash gently the mixture until you have a chunky texture.