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| Main Ingredients | Eggplant / Brinjal, Olive oil |
| Cuisine | Middle Eastern |
| Course | Dips |
| Prep Time | 21-25 minutes |
| Cook time | 11-15 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of Cooking | Easy |
| Others | Veg |
Ingredients list for Baba Ganoush
- 1 large Eggplant / Brinjal
- for brushi for drizzling Olive oil 2 tablespoons +
- 1/2 cup + to garnish Fresh parsley , chopped
- 1 tablespoon Garlic , chopped
- 1 tablespoon Lemon juice
- to taste Salt
- 3 tablespoons Tahini
- to serve Lavash
Method
- Preheat the oven to 180° C.
- Place the eggplant in a baking tray and brush with some olive oil. Put the tray in the preheated oven and bake for 10-12 minutes.
- Remove the tray from the oven. Moisten your fingers with water and peel off the outermost skin of the eggplant. Transfer to a serving plate and cut into squares.
- Put the eggplant pieces into a blender jar, add parsley, garlic, 2 tablespoons olive oil, lemon juice, salt and tahini and blend to a smooth paste.
- Transfer into a serving bowl, make a well in the centre and drizzle some olive oil in it. Garnish with a parsley sprig and serve with lavash.
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