Middle Eastern · PANTRYHOP RECIPE
Baba Ghanoush
45 minutes · 6 servings · vegan
A smoky eggplant dip popular across the Levant, made by roasting rather than grilling.
Ingredients
Check you have the quantities below.
- 2 large eggplants
- 1/4 cup tahini
- 3 tbsp lemon juice
- 1 clove garlic
- 2 tbsp olive oil
- 3/4 tsp salt
- 1/2 tsp ground cumin
- 1 tbsp parsley
Let’s make it
- Heat the oven to 450 F/230 C. Roast eggplants on a baking sheet for 30 to 35 minutes until collapsed and soft.
- Cool slightly, split open, and scoop out the flesh. Drain off excess liquid if needed.
- Mash or blend with tahini, lemon juice, garlic, olive oil, salt, and cumin.
- Top with parsley and serve with bread or vegetables.
Blend it smooth for kids who prefer no texture.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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