Baba Ganoush with Roasted Eggplant and Tahini

Baba Ganoush with Roasted Eggplant and Tahini : The smoky flesh of roasted eggplant, blended with tahini and lemon. A silky Lebanese dip to serve with warm bread.

• 6 servings
• Preparation 10 min
• Cooking 35 min
• Total 45 min
• Level easy
• Devices TM7 · TM6 · TM5

Ingredients : baba ganoush with roasted

• 3 eggplants
• 2 tbsp tahini
• 3 tbsp lemon juice
• 1 clove of garlic
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp salt
• 1 tbsp chopped parsley
• 1 tbsp pomegranate seeds

Preparation : baba ganoush with roasted

1. Prick the eggplants and roast them in the oven at 220°C (425°F) for 35 minutes, turning halfway through.
2. Cut them in half, scoop out the flesh with a spoon and let it drain for 10 minutes.
3. Put the garlic in the bowl and chop. 5 secspeed 7
4. Add the eggplant flesh, tahini, lemon juice, cumin and salt.
5. Blend in short pulses to keep a little texture. 15 secspeed 4
6. Stir in the olive oil at the end of blending. 10 secspeed 3
7. Serve sprinkled with parsley and pomegranate seeds.

Storage: 3 days in the refrigerator.

You can make this dish stress free with simple ingredients. Allow about 45 minutes in total. All settings (time, temperature, speed and rotation direction) work on the Thermomix TM5, TM6 and TM7. Follow the steps in order and the result will turn out well. You can also download the recipe as a PDF or copy it to Cookidoo and cook it right away.