BABA GANOUSH DIP

Preparation time:

2 hours (including cooking)

Seasonings used:

Siena

For those tummies that can’t tolerate chickpeas (cause lesbihonest, it gets a bit nasty downtown), this dip is perfect for you! Full of fibre rich eggplant and healthy fats, this is bound to be your new favourite.

    What you need:
  • 2 whole eggplants
  • 1 lemon juiced
  • 1/4 cup olive oil
  • 3-4 cloves of garlic
  • 2 tbsp tahini
  • sprinkle of Siena
  • 1/2 tsp salt
  • 1/4 tsp pepper
    How to make:
  • Preheat the oven to 200c. Cover the eggplants and garlic in foil and place in over to cook for 1 hour. Remove and keep the foil around the eggplant for 30 minutes.
  • To make the baba ganoush, scoop the flesh out of the eggplants and add the garlic, tahini, olive oil, Siena and salt and pepper. Add half of the lemon juice and blend.
  • If the dip is too thick, add the rest of the lemon juice and blend again. Serve with some carrots or crackers!

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