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–+ servings
Roasted Aubergine Dip Middle East Influence
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Yield: 1 bowl

ROASTED AUBERGINE DIP or BABA GANOUSH

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 1 hour 5 minutes
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.
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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.
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