Baba ganoush

  • 50 m


This dish is a delicious vegan and gluten free, easy smoky aubergine dip that is perfect to serve with warm flatbread or pittas.


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Step 1

To make the Baba Ganoush, heat the grill to the highest setting, place the aubergines on a baking sheet, turn them with tongs, and grill for 35-40 minutes or until the aubergines are soft, blistered, and tender. When the aubergines are cooked, let it cool.

Step 2

Next When the aubergines have cooled down sufficiently, remove the burnt outer layer with care and dispose of it. Add the meat, 30 milliliters of oil, coriander, cumin, tahini, lemon, and half of the parsley to a large food processor bowl. The flesh should be seasoned and pulsed three or four times to produce a thick, textural dip.

Step 3

Finally, pour the remaining oil over the dip in a dish, sprinkle with any remaining parsley, and serve with pitta or warm flatbreads.

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