Baba Ganoush - Eggplant Dip
Photography by Aaron McLean.
INGREDIENTS
1 x 600 gram jar roasted eggplant, drained
2 cloves garlic, crushed
3 tablespoons tahini
2 teaspoons sesame oil
1⁄4 cup chopped mint or flat-leaf parsley
finely grated zest and juice 1 lemon
sea salt and freshly ground pepper
To garnish
2 teaspoons sesame seeds
METHOD
Place all the ingredients in a food processor and pulse to blend, keeping the mixture a little chunky. Season.
Tip into a shallow serving dish and garnish with sesame seeds. Makes 2 cups.
Menu: Serve on a mezze platter with Beetroot Hummusand Taramasalata – Smoked Roe Dip.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.