Eggplant and Tahini Dip Recipe



Eggplant and Tahini Dip Recipes

Ingredients :

2 small eggplants, halved lengthways

salt

2 cloves garlic, crushed

2 tbsp lemon juice

1/4 cup tahini

1 tbsp olive oil

salt, to taste

1 tbsp finely chopped fresh mint

Method :

Preheat oven to 190C. Sprinkle eggplant flesh with salt. Stand for 10-15 minutes then rinse off salt and pat dry with absorbent paper. Place eggplant, flesh-side-up, on a baking tray. Bake for 20 minutes or until flesh is soft. Peel off skin and discard. Place eggplant flesh, garlic, lemon juice, tahini and olive oil into food processor bowl. Using the pulse action, process for 30 seconds or until smooth. Season to taste with salt. Garnish with mint and serve with pita bread wedges.

Serves 6-8

This dip is known as Baba Ghannouj and is a favorite appetizer throughout the Middles East. Tahini is a paste made from ground toasted sesame seeds, available from health food shops, supermarkets and speciality stores.


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