Smoky Baba Ganoush Eggplant Dip

Smoky Baba Ganoush Eggplant Dip : A smoky roasted eggplant puree brightened with tahini and lemon. A meze classic to serve with warm bread.

• 6 servings
• Preparation 15 min
• Cooking 40 min
• Total 55 min
• Level easy
• Devices TM7 · TM6 · TM5

Ingredients : smoky baba ganoush eggplant

• 3 large eggplants
• 2 tbsp tahini
• 1 clove of garlic
• 3 tbsp lemon juice
• 3 tbsp olive oil
• 1 tsp salt
• 1 tbsp flat-leaf parsley

Preparation : smoky baba ganoush eggplant

1. Prick the eggplants and roast them for 40 minutes in a 220°C (425°F) oven, turning them halfway through.
2. Let cool slightly, then scoop out the flesh with a spoon and discard the skin.
3. Chop the garlic and parsley in the bowl. 5 secspeed 7
4. Add the eggplant flesh, tahini, lemon juice, salt and 2 tablespoons of oil.
5. Pulse to keep a little texture. 15 secspeed 4
6. Serve with a drizzle of olive oil.

Storage: 3 days in the refrigerator.

You can make this dish stress free with simple ingredients. Allow about 55 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.