Babaganoush
Roasted eggplant with tahini and lots of lemon juice are the base for this simple Middle Eastern dip. If you’re going to take this as a brown bag lunch, try omitting the garlic and adding a few sprigs of parsley instead. A few triangles of pita or just some sliced raw veg make this dip into a simple snack or light lunch.
Ingredients
- 2 small eggplant
- 1/4 cup plus 2 tsp olive oil
- Juice of 1 lemon
- 2 tablespoons tahini
- 1 garlic clove
- Salt and pepper to taste
- Chili flakes to garnish
- Sliced scallions to garnish
Instructions
- Set oven at 400 degrees. Pierce the eggplants all over with a fork, then rub each eggplant with a teaspoon of olive oil. Place in a roasting dish and cook for 40 minutes, or until eggplants are soft and have begun to collapse. Remove from oven and let cool completely.
- Once eggplants are cool, remove the skin. Then combine eggplant flesh, lemon juice, tahini, garlic and remaining olive oil in a blender or food processor and process until smooth. Season to taste with salt and pepper and garnish with chili flakes and sliced scallions.
