VIDEORECIPE Easy homemade eggplant dip "Babaganoush" recipe
This easy homemade eggplant dip recipe or "Babaganoush" is a typical side dish of Arabic and Mediterranean food. Don't miss it!
- 2 eggplant
- 1 tablespoon lemon juice
- 1 clove garlic
- 3 tablespoon tahini
- black pepper
Bake the eggplants at 220° C on a baking sheet with greaseproof paper for 1 hour.
Remove from the oven, place on a plate and cover. Leave to stand for 10-15 minutes.
Open the eggplants and scoop out the flesh with a spoon into a bowl, discarding the skin.
Mash the pulp of the eggplant with a fork and add the rest of the ingredients except the parsley. Mix until well blended.
Finish with some chopped fresh parsley.