Baba Ganoush - Eggplant Dip
Photography Aaron McLean.
INGREDIENTS
1 x 600 gram jar roasted eggplant, drained
2 cloves garlic, crushed
3 tablespoons tahini
2 teaspoons sesame oil
1⁄4 cup chopped mint or flat-leaf parsley
finely grated zest and juice 1 lemon
sea salt and freshly ground pepper
To garnish
2 teaspoons sesame seeds
METHOD
Place all the ingredients in a food processor and pulse to blend, keeping the mixture a little chunky. Season.
Tip into a shallow serving dish and garnish with sesame seeds. Makes 2 cups.
Menu: Serve on a mezze platter with Beetroot Hummusand Taramasalata – Smoked Roe Dip.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.