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“Baba ganoush is a delicious eggplant puree that can be used in much the same way as hummus. It is a must-have on any Middle Eastern meze platter where it is delicious accompanied by brine-cured black olives and warm pita wedges. This version has mint which complements the roasted eggplant sweetness perfectly.”
READY IN:
1hr
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 190C (375F). Using a sharp knife, make several deep cuts in the eggplant and place the garlic pieces inside. Place on a baking sheet and bake until soft, about 40 minutes. Allow to cool. Remove the eggplant skin and discard.
  2. Transfer the eggplant flesh and garlic to a food processors. Add the tahini, lemon juice, olive oil and salt to taste and process until smooth.
  3. Transfer to a serving bowl and sprinkle with the mint. Serve at room temperature.

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