Baba ganoush

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Yields4 Servings
 2 small eggplants
 3 tbsp tahini
 3 tbsp lemon juice
 1 tbsp olive oil
 ½ tsp minced garlic
 Pinch of cumin
1

Preheat oven to 180C

2

Slice eggplants in half lengthways and drizzle with a little olive oil and place on a lined baking tray

3

Cook for around 45 minutes or until soft

4

Scoop out flesh, allow to cool slightly and blend in a food processor with all other ingredients

5

Serve on our fave toast or crackers with chopped pistachios, pomegranate seeds, fresh herbs and a drizzle of olive oil

Ingredients

 2 small eggplants
 3 tbsp tahini
 3 tbsp lemon juice
 1 tbsp olive oil
 ½ tsp minced garlic
 Pinch of cumin

Directions

1

Preheat oven to 180C

2

Slice eggplants in half lengthways and drizzle with a little olive oil and place on a lined baking tray

3

Cook for around 45 minutes or until soft

4

Scoop out flesh, allow to cool slightly and blend in a food processor with all other ingredients

5

Serve on our fave toast or crackers with chopped pistachios, pomegranate seeds, fresh herbs and a drizzle of olive oil

Baba ganoush
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