Lunch · Mediterranean
Baba Ghanoush
Roasted eggplant blended with tahini, garlic and olive oil — a Levantine dip.
- per serving
- 294 kcal
- Protein
- 7 g
- Total time
- 50 min
- Makes
- 1 serving
- Low carb
- Vegan
- Vegetarian
Instructions
Preheat the oven to 220 °C (425 °F). Prick the eggplant (280 g) in several places.
Roast for 35 to 40 minutes, turning once: the skin should blacken and wrinkle and the flesh collapse.
Let it cool slightly, split the skin and scoop out the flesh with a spoon, letting the juices drain away, or the dip will be watery.
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