A delicious and easy Mediterranean eggplant dip—we love to make it chunky, garlicky and with extra Tasmanian olive oil.
- Line a large baking tray with grease-proof paper and preheat your oven to 180 degrees Celsius.
- Cut each eggplant in half, making criss-cross cuts into the fleshy side of the vegetable. Place them skin side down on your tray. Add the whole cloves of garlic and bake together for 25 - 30 mins or until soft and golden. Once cooked, remove from the oven and set aside too cool for 20 minuets.
- Once cooled scoop out the eggplant flesh (leaving the skins) and do the same with your garlic cloves. Add all the ingredients to the bowl. Using a fork, mash the eggplant, oil, tahini and spices until combined. We like a chunky, thick consistency but you can keep mashing until smooth—or use a food processor for an extra smooth Baba Ganoush.
- Sprinkle some fresh herbs, a drizzle of olive oil and salt and pepper to finish—serve straight away. We love Baba Ganoush with veggie sticks, seedy crackers or spread as a base in your salad sandwich.