Like this recipe?
Join the waitlist to cook this when SuperNonna launches in January 2025.
Baba Ganoush
A smoky, creamy Levantine eggplant dip blended with tahini, garlic and lemon. Light, vegan, and perfect with warm flatbread.
side
Ingredients
0/10 gatheredServes 8
1¼ lb Eggplant
2 oz Tahini
1 piece Lemon juice
1 clove Garlic
Extra virgin olive oil
Fine salt
Black pepper
Mint
Sweet paprika
Sesame seeds
Preparation
0/6 steps
1
Wash the eggplants, trim the ends, and halve lengthwise. Score the flesh in a crosshatch pattern.
2
Place eggplants cut-side down on an oiled, parchment-lined tray and roast at 428°F for 15-20 minutes, until soft with wrinkled skin.
3
Once lukewarm, scoop the eggplant flesh into a blender with crushed garlic, lemon juice and tahini.
4
Add salt and blend to a smooth sauce. Cut the mint leaves into thin strips.
5
Transfer to a bowl and finish with a drizzle of olive oil and fresh mint.
6
Sprinkle with sesame seeds, paprika and plenty of black pepper. Serve warm or cold.