This Middle-Eastern dip is wonderful for dipping (sweet) potatoes, cooked and raw vegetables (cherry tomatoes, mini bell pepper, cucumber) or with pitabread and crackers. It’s super easy to make by roasting eggplants in the oven. Combine it with lemon juice, tahin and Middle-Eastern spices. Top with cilantro (or parsley).

Baba ganoush – Eggplant dip with tahin, lemon, garlic, cilantro and spices

ME (Marjolein Eikenboom)

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Tasteful Middle-Eastern dip from eggplant, tahin, lemon, garlic, spices and cilantro.

Rate Pin Print

Prep Time 1

Cook Time 5

Total Time 1 5

Free from (speudo)grains, beef, chicken, legumes, nuts, oils, peanuts

Diet Medical Medium, vegan

Dish & season BBQ

Cuisine Mediterranean, Middle-Eastern

Course sauces & dips

Servings to 6 servings

Equipment

oven at 430F or 220C
small kitchen aid or (immersion) blender
garlic press

Ingredients

3 eggplants
2 tablespoon tahini
4 cloves garlic
1 lime
1 tablespoon extra virgin olive oil
1 teaspoon ground coriander seeds
1 teaspoon ground cumin seeds
1 teaspoon paprika powder
1 teaspoon chili flakes
1 handful fresh cilantro or parsley

For fatfree Medical Medium

NO extra virgin olive oil

Instructions

Preheat the oven to 430F or 220C.
Place the eggplants in an oven tray or in parchment paper and roast them for 1 hour in the oven.
Take them out and let cool a bit. Then peel the skin off.
Press the garlic. Grind the cumin and koriander seeds. Squeeze the juice lime juice.
Mix everything together.