FRESH | FLAVOURFUL | EASY

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DIP IDEAS

HOW TO MAKE BABA GANOUSH (ROASTED EGGPLANT DIP)

By Hip Hip Gourmet

Smoky. Roasted. & Incredibly Flavourful

ROAST, ROAST, ROAST

the eggplant in a 400° oven for 1 hour, flipping once. It should be suuuper soft to the touch.

PEEL, PEEL, PEEL

the eggplant once it's cool enough to touch, scrape out any big clumps of seeds then cut it into pieces

DRAIN, DRAIN, DRAIN

the eggplant flesh in a colander over a bowl for at least 20 minutes then gently press it down with a fork to remove any excess moisture

ADD, ADD, ADD

it to a food processor along with the lemon juice, olive oil, salt, garlic & tahini

PULSE, PULSE, PULSE

until you reach your desired consistency (do not blend). It should be fairly chunky.

VOILA!

the perfect chunkiness with visible eggplant pieces throughout!

TOP 'ER UP

with an extra drizzle of olive oil (infused works great, too!), smoked paprika & fresh chopped parsley

What are you serving this tasty Baba Ganoush up with first?!

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