Baba Ghanouj Dip

  • Print
Recipe Image
Ingredients for 890 g
  • 200 g QimiQ Classic
  • 500 g Eggplant
  • 50 ml Olive oil
  • 80 g Tahini paste [Sesame paste]
  • 20 g Garlic, finely chopped
  • Cumin, ground
  • 20 ml Lemon juice
  • Salt and pepper
  • Cayenne pepper
  • 20 g Parsley, finely chopped
Method
1.
Halve the eggplants, sprinkle with salt and roast until soft. Remove the flesh and allow to cool.
2.
Blend the eggplant flesh with the remainng ingredients in a food processor until smooth.
3.
Chill for at least 4 hours, preferably over night.
4.
Remove from the fridge, allow to stand for approx. 15 minutes and whisk smooth to serve.