Ingredients
- 2 eggplant, Medium
- 1/2 Cup tahini
- 1/4 cup Lemon juice
- 3 cloves garlic
- 1/4 level teaspoon salt flakes
- 1/2 level teaspoon cumin ground
- EVOO (extra virgin olive oil), Best quality
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Pierce eggplants all over with a fork and bake in a hot oven until they collapse. Remove and allow to cool. Split down middle length ways and scoop out flesh. Discard seeds if they are dark and large. Place in a sieve over a bowl to drain about 20 minutes. Mince garlic in TM bowl and scrape sides. Add eggplant and other ingredients. Blend on speed 5 10 seconds. Place mix in a bowl cover and refridgerate for 4 hours or overnight to allow flavours to develop. Drizzle with olive oil before serving with warm pita bread.
Baba ganoush
Tip
Double wrap in foil the garlic cloves in their skins with a little oil And roast along with the eggplants but they won't take as long then just squeeze it out. Not necessary to mince it if you do it this way. eggplant skin should be blackened to give a smokey flavour. Use less cumin if you prefer.You can also drizzle in a tablespoon of evoo when you are blending for a richer taste. A sprinkle of smoked paprika and/or parsley is a nice finish when serving.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
I came acoss this when looking to use my egg plants. I have never tried making a dip with egg plant and had not heard of baba ganoush. I used balsamic vinegar as I didn't have any lemon juice and it tastes prety good. A little bitter but I'm going to leave it covered in the fridge and try again tomorrow. I'm looking forward to having some for lunch.
We all loved this! Takes a bit of time to roast the eggplant but very much worth it!
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