| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
| Servings |
people
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Ingredients
For the roasted eggplant
- 1/2 kg small eggplants halved
- 2 tbsp olive oil
- 1 tbsp salt
- 1 tsp spanish paprika
For the Baba Ganoush
- 1/4 cup Tahini
- Juice of 1 Lemon
- 1/4 cup olive oil
- 2 tbsp minced cilantro plus more for garnish
- 1/2 tsp salt (to taste)
- 2 garlic cloves minced
- 1/4 tsp cumin
- pinch of paprika for garnish
Ingredients
For the roasted eggplant
For the Baba Ganoush
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Instructions
- Preheat oven on roast at 200c. In a baking sheet line the halved eggplants facing up. Drizzle the olive oil, paprika and salt and massage until the eggplant pieces are well coated. Roast in the oven for 30 minutes until soft on the inside and golden on the outside.
- Let the eggplant pieces cool and scrape with a fork to scoop the flesh or peel the cover (i found peeling the cover faster).
- Add the eggplant flesh into a bowl, together with all the baba ganoush ingredients. Process for about 3 minutes until smooth and silky. Taste to adjust salt or lemon for tanginess.
- Serve with crackers or veggie sticks.