Dips

Baba Ganouj Lightly Spiced Eggplant Dip

I am quiet proud of this recipe, its has the perfect amount of flavour!!

Ingredients

1 Large eggplant

3 tbsp olive oil (or any cooking oil)

1/3 cup tahini

1/2 cup soymilk

2 cloves garlic

Juice of 1 Lemon

1/2 tsp cumin

1/2 tsp salt

water as needed

Method:

1. Preheat oven to 180 degrees

2. Cut up the eggplant into cubes

3. Place eggplant, salt, and 1/2 cup boiling water in a bowl

4. Stir until eggplant is coated in water and salt is dissolved.

5. Place eggplant onto a tray and cover with olive oil

6. Cook for 30-40minutes turn over at 20 minutes so all sides of eggplant can be cooked.

7. Once the eggplant is cooked, allow it to cool for 10 minutes.

8. Place eggplant, tahini, soymilk, lemon garlic and cumin in a food processor, and blend until well combined (approx 3-5 minutes)

9. Serve and Enjoy

(Please note: this dip is best cooked in advance, and kept in the fridge)