Preparation time is 15minutes
Cook time is 50minutes
Total time is 1hours 5minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 2 medium eggplants
- 3tablespoons olive oil, divided
- 2tablespoons tahini
- 1/2teaspoons cumin, toasted, chopped
- 1/2teaspoons ground coriander, fresh, chopped
- 1 medium lemon, juiced
- 1/2 cloves garlic, peeled and minced
- 1 pinch salt
- 1 pinch salt
- 1tablespoons harissa paste
Description
Baba ghanoush is the perfect party platter dip, drizzled with spicy harissa and served with crispy pita chips.
Method
Step 1 of 5
Heat the grill to the highest setting and place the eggplants on a baking sheet under the grill for 40 minutes, turning halfway through cooking.
Step 2 of 5
Place the eggplants in a large bowl covered with cling film to cool, then peel the blackened skin off and place the flesh back into the bowl. Heat the oven to 180°C/160°C fan-forced.
Step 3 of 5
Mix the spices, lemon juice, tahini, half the oil and garlic into the bowl with the eggplant combine, breaking up any large chunks with a wooden spoon.
Step 4 of 5
Chop the pita breads into triangles and toss in the remaining oil in a large bowl with the salt. Lay the pita chips on a baking sheet and bake for 7-8 minutes, shaking halfway through.
Step 5 of 5
Place the baba ghanoush in a large serving bowl and swirl the harissa on top. Serve surrounded by pita chips.
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