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Baba ganoush with spring onion

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.
Print Recipe
Prep Time 5 minutes
Cook Time 45 minutes
Resting Time 4 hours
Total Time 50 minutes
Servings: 4 people
Cuisine: Middle Eastern
Calories: 1234
Ingredients Method

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

Method
 

  1. 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.
  2. Cool for 10 minutes, then scoop out flesh into a bowl.
  3. 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.
  4. Drizzle with a drop of oil and garnish with paprika/parsley or spring onion just before serving.