Baba Ganoush

Prep time: 20 mins

Cook time: 30 mins

A delicious and easy Mediterranean eggplant dip—we love to make it chunky, garlicky and with extra Tasmanian olive oil.

Directions

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.

Use the list below while you shop or cook. Simply tap an ingredient to cross it off  the list. You can also tap directions while you cook.

Prep time: 20 mins

Cook time: 30 mins

A delicious and easy Mediterranean eggplant dip—we love to make it chunky, garlicky and with extra Tasmanian olive oil.

Use the list below while you shop or cook. Simply tap an ingredient to cross it off  the list. You can also tap directions while you cook.

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.

Use the list below while you shop or cook. Simply tap an ingredient to cross it off  the list. You can also tap directions while you cook.