Aubergine dip (baba ghanoush)


Ingredients 7
Servings 0
Time

Ingredients

  • 2
    medium aubergines
  • 2
    cloves garlic, crushed
  • 50
    ml
    tahini (sesame seed paste)
  • 50
    ml
    olive oil
  • 40
    ml
    fresh lemon juice
  • 3
    ml
    cumin
  • 50
    ml
    fresh basil, chopped
 

Method

 
Roast the aubergines in the oven at 200 ºC until the skin blisters (or cook on the braai for best results). Peel and wash the aubergines and squeeze out the bitter juice as thoroughly as possible. Place the aubergines in the food processor with the crushed garlic and a little salt to taste and blend to a smooth, creamy paste. Slowly add the tahini paste and the lemon juice, blending well. Stir in the cumin and the basil. Adjust seasoning. Serve with sun-dried tomato bread (see recipe).
 

Read more on: roast
 

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