Lebanese Baba Ganoush

Smoky, creamy eggplant dip with tahini and lemon—a Middle Eastern classic.

Ingredients

• 2 medium eggplant
• 3 tbsp tahini
• 2 tbsp lemon juice
• 2 cloves garlic
• 20 g parsley

Method

1. Roast eggplants in the oven at 200°C for 30 minutes.
2. Peel and mash eggplants in a bowl.
3. Mix with tahini, lemon juice, and minced garlic.
4. Garnish with chopped parsley before serving.

Chef's tips

• Use a grill for smoky flavor.
• Adjust garlic for taste.