Name: Baba ganoush with spring onion
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Ingredients: 1 aubergine; 1 lemon, juiced; 2 garlic cloves, minced; 2 Tbsp tahini; 1 Tbsp extra-virgin olive oil; 3 spring onion, finely chopped; To garnish: chopped parsley, paprika

Baba ganoush with spring onion

18 May 2017

by Dinna

Prep Time

5 minutes

Cook Time

45 minutes

Total Time

50 minutes

Background

Baba ganoush is a famous Arabic dip, made of roasted Aubergine, tahini and various spices. I made this baba ganoush with spring onion, but you can add some chives instead. Serve it as a dip with flatbread or a sandwich filler. Add some cayenne or chilli flakes if you want it to have a kick.

Ingredients

1 aubergine
1 lemon, juiced
2 garlic cloves, minced
2 Tbsp tahini
1 Tbsp extra-virgin olive oil
3 spring onion, finely chopped
To garnish: chopped parsley, paprika

Instructions

Preheat oven to 200°C. Line a baking tray with baking paper and place the aubergine on it. Roast for 35 to 40 minutes or until it’s soft.
Cool for 10 minutes, then scoop out flesh into a bowl.
Add the lemon juice, tahini, oil, garlic and salt and pepper. Add most of the spring onion. Mash with a fork until well combined or blitz for a few seconds with a stick blender. Transfer to a serving dish, cover and chill until ready to serve.
Drizzle with a drop of oil and garnish with paprika/parsley or spring onion just before serving.