HOW TO Instructions for making Baba Ganoush, a savory dip made with roasted eggplant, tahini, garlic and cumin. Very fine for dipping bread, vegetables or simply pure on bread. Vegan, oil-free and gluten-free.
Line a baking sheet with parchment paper or a permanent baking mat.
Preheat oven to 225 degrees (grill setting or convection oven).
Place eggplants on baking sheet and grill for 60 minutes. The eggplant will be very dark on the outside, no problem. The flesh is protected inside by the skin and remains soft and juicy.
3 Piece Eggplants
When the roasting time is over, remove from the oven and let cool briefly.
Provide blender.
Cut eggplant lengthwise, carefully remove outer skin and stalk.
Put the eggplant pulp in the blender. Add lemon juice, olive oil, cumin, salt, garlic cloves, tahini and parsley and blend to a creamy dip.
30 ml Lemon juice, 30 ml Olive oil, 2 tbspn Cumin, 1 tbspn Salt, 3 Piece Garlic cloves, 80 g Tahini, parsley
Place in a bowl and garnish with parsley, olive oil, sesame seeds and chili flakes.
Enjoy while still warm or chill in the refrigerator to infuse.