Eggplant Baba Ganoush

Ingredients

• 2 large eggplants (Whole)
• 2 garlic cloves
• 50 g tahini
• 1 lemon juice (Juice of 1 lemon)
• 40 g extra virgin olive oil
• 1 tsp ground cumin
• 1 tsp salt (Adjust to taste at the end)
• fresh parsley (Chopped, for garnish)
• pomegranate seeds (For garnish)

Steps

1. 1

   Roast the whole eggplants in an oven at 220°C for 30 minutes, until tender.

2. 2

   Let the roasted eggplants cool. Remove their skins and drain off the excess liquid thoroughly so the dip does not become watery.

3. 3

   Place the garlic cloves in the Thermomix or other food-processor mixing bowl and blend for 5 seconds at speed 7.

4. 4

   Add the drained eggplant flesh to the mixing bowl.

5. 5

   Add the tahini, lemon juice, ground cumin, and salt.

6. 6

   Blend for 20 seconds at speed 5, leaving some texture rather than making the mixture completely smooth.

7. 7

   With the blades running at speed 4, add the olive oil through the lid opening.

8. 8

   Taste the baba ganoush and adjust the salt and lemon seasoning to taste.

9. 9

   Transfer the baba ganoush to a serving bowl. Garnish with chopped fresh parsley and pomegranate seeds.

Notes

For a smokier flavor, roast the eggplant over an open flame instead of in the oven. Drain the eggplant well to prevent a watery dip. Serve with warm pita bread.

Nutrition per serving

• appetizer
• dip
• vegan
• gluten-free
• Middle Eastern
• Lebanese
• Thermomix
• roasted