Snacks · Middle eastern
Baba ganoush with vegetables
Smoky roasted eggplant blended with tahini and lemon, served with fresh vegetables.
- Serves
- 4
- Prep
- 10 min
- Cook
- 35 min
- Total
- 45 min
- Vegan here means no meat, fish, dairy, eggs or honey.
- Gluten-free here means no wheat or gluten; oats and soy sauce count as gluten.
Ingredients
For 4 servings- 1 large eggplant, about 500 g
- 2 tbsp tahini
- 1 lemon, juiced
- 1 garlic clove, crushed
- 1 tbsp olive oil
- 1 cucumber, cut into sticks
- 1 carrot, cut into sticks
Method
Preheat the oven to 220C (425F).
Prick the eggplant a few times with a fork and roast whole for 30 to 35 minutes until collapsed and soft.
Let it cool slightly, then scoop the flesh into a bowl, discarding the skin.
Mash the flesh with tahini, lemon juice and garlic until fairly smooth.
Drizzle with olive oil and serve with the cucumber and carrot sticks.