Baba ganoush with spring onion
18 May 2017
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.
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Categories
- Meal Type: - Appetizer - Bake - Everyday - Nibbles & Bites - Sandwiches - Starter
- Cuisines: - Middle Eastern
- Occasions: - Parties - Picnic
- Ingredients: - Nuts & Seeds - Other Vegetables
- Health and Diet: - Combination - Dairy Free - Egg Free - Gluten Free - Healthy - High Fibre - Low Carb - Vegan
- Skill Levels: - Easy
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