Mediterranean · PANTRYHOP RECIPE
Baba Ghanoush with Veggie Sticks
40 minutes · 6 servings · vegan
A classic Levantine eggplant dip, adapted with an oven method instead of open-flame charring.
Ingredients
Check you have the quantities below.
- 2 medium aubergine
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 clove garlic
- 2 tablespoons olive oil
- 3/4 teaspoon salt
- 1/2 teaspoon ground cumin
- 2 cups carrot sticks
- 2 cups cucumber sticks
Let’s make it
- Heat the oven to 220 C/425 F. Bake the aubergines on a tray for 25 to 30 minutes until very soft.
- Scoop out the flesh and mash or blend with tahini, lemon juice, garlic, olive oil, salt, and cumin.
- Chill 10 minutes if you like, then spoon into a bowl.
- Serve with carrot and cucumber sticks.
Let kids dip their own vegetable sticks into the smoky spread.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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