How to Make Baba Ganoush Dip
Being from Gympie, it was only recently I had ever even HEARD of Baba Ganoush – but I totally LOVE it! If your a fan of middle eastern flavours, you will enjoy this delicious dip!
Method
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Pierce the eggplants a few times each with a sharp knife, and roast over high heat (200 degrees in the oven) for 10 - 15 minutes or until the skin colours and the eggplant is softened.
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Trip the ends and remove the skin and roughly chop the flesh.
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Place the flesh in a colander to drain for 15 minutes or so to remove some moisture.
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Place the drained eggplant in a food processor with the garlic, tahini, lemon juice, yoghurt, oil and paprika.
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Process until smooth.
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Season with salt and pepper and serve with some Turkish bread and olives.
