Baba Ghanoush (Eggplant Dip)

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This Eggplant dip is so creamy and delicious and goes so well with some homemade pita bread. It makes the perfect light lunch, appetiser or snack! 😊

Recipe:

- 1 medium eggplant
- 3/4 tsp salt
- Olive oil (for roasting)
- 2 Tbsp lemon juice (1 medium lemon yields ~3 Tbsp juice)
- 1 large clove garlic (minced)

- 2 Tbsp tahini
- 2 Tbsp fresh parsley (optional, finely chopped)
- 1/4 tsp of cumin
- 1 tsp of honey

Method:

Cut your eggplant in half, brush with oil, season with salt & pepper and roast at 180 degrees Celsius for approx 35-40 minutes.

Scoop out the eggplant contents and add to a bowl.

Add in your tahini, lemon juice, salt, and cumin.

Hand mix with a fork until combined.

Garnish with toppings of your choice and serve with flatbread, cucumber, carrots etc. Enjoy! 😊

With love,

Tara x