Recipes
Baba ganouj dip (Aubergine dip)
Ingredients
(4 Servings)
- 1 aubergine
- 3 tsp. of lemon juice
- 2 tbs. of tahini
- 2 garlic cloves
- 15 g parsley
- 2 tbs. of spring onions
- Sea salt
- pepper
- olive oil
Nutritional values
(per serving)
Directions
Cut the aubergines in half. Brush the halves with olive oil and bake at 200° C for approx. 45 min until they are smooth.
In the meantime, cut garlic, parsley and spring onions.
Peel the cooled aubergines and puree the paste with lemon juice, tahini, garlic, parsley and spring onions. Add salt and pepper to taste.
Drizzle olive oil on top before serving.
Nutrition Tips
This dish is very well-known in countries of Levantine origin, so there are many variations in how it is prepared. One of these variations from Israel uses mayonnaise instead of tahini.
