Babaganoush
Here's a classic dip from the Middle East that for very good reason it's remained very popular.
SERVES10
TIME TO MAKE15 - 30 mins
MEAL TYPESnacks
TIME TO MAKE15 - 30 mins
MEAL TYPESnacks
Find more great recipes and view nutritional information for this recipe on our website.
Method
- Heat oven to 200°C
- Place eggplants in a roasting dish and drizzle with a little oil, roast until flesh is soft throughout
- Allow eggplants to cool then scrape out the flesh and drain in a colander
- Mash or blend the roasted eggplant flesh with the remaining ingredients to get your desired texture
- 625 geggplant, whole
- 65 gtahini
- 15 mlolive oil
- 30 mllemon Juice
- ¼ tsplemon Zest
- 5 ggarlic, crushed
Per 100g
- Energy776kJ
- Total Fat15g
- Saturated Fat2g
- Total Carbohydrate6.4g
- Sugars4.8g
- Dietary Fibre5.8g
- Sodium25mg
Method
- Heat oven to 200°C
- Place eggplants in a roasting dish and drizzle with a little oil, roast until flesh is soft throughout
- Allow eggplants to cool then scrape out the flesh and drain in a colander
- Mash or blend the roasted eggplant flesh with the remaining ingredients to get your desired texture
Ingredients
- 625 geggplant, whole
- 65 gtahini
- 15 mlolive oil
- 30 mllemon Juice
- ¼ tsplemon Zest
- 5 ggarlic, crushed
Ingredients
- 625 geggplant, whole
- 65 gtahini
- 15 mlolive oil
- 30 mllemon Juice
- ¼ tsplemon Zest
- 5 ggarlic, crushed
Nutrition Facts
Per 100g
- Energy776kJ
- Total Fat15g
- Saturated Fat2g
- Total Carbohydrate6.4g
- Sugars4.8g
- Dietary Fibre5.8g
- Sodium25mg
Method
- Heat oven to 200°C
- Place eggplants in a roasting dish and drizzle with a little oil, roast until flesh is soft throughout
- Allow eggplants to cool then scrape out the flesh and drain in a colander
- Mash or blend the roasted eggplant flesh with the remaining ingredients to get your desired texture
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