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Baba Ganoush - Roasted Eggplant Dip (Paleo)


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Ingredients

8 portion(s)

  • 2 Eggplants (Whole)
  • 2 cloves garlic
  • 2 tablespoons parsley
  • 1 lemon
  • 2-3 tablespoons tahini
  • 1/2 teaspoon cumin (ground)
  • 1/2 - 1 teaspoon salt
  • 1 tablespoon olive oil
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Recipe's preparation

    Char The Eggplant
  1. 1.  Preheat grill to 220°c.  

    2.  Place the eggplant on your thermomat (on a tray) OR a tray lined with baking paper under the grill and turn every 5 mins until all sides of the eggplants are charred to your liking - I like ours pretty smokey.  

    Tip - Keep the windows open to avoid the smoke alarm going off!

     

    3.  Turn grill off and roast on 180°c for an extra 15 mins or until very soft. 

    4.  Allow to cool

  2. Dip
  3. 1.  Chop garlic and parsley on sp 7 for 5 sec. Scrape bowl and repeat

    2.  Add the peeled eggplants and discard the skins.  

    3.  Slice lemon and add juice straining through steamer basket to catch the seeds.  (we use a whole lemon but adjust to taste)

    4.  Add all remaining ingredients accept olive oil and blend sp 5 for 5 Sec and repeat until you have reached the desired consistancy of sensational Thermie-made Baba Ganoush!

    5.  Serve with a sprinke of Paprika or Sumac

    6.  If there are any left overs you can store in an airtight bottle and pour a little olive oil over the top.  And remember - no Double Dipping! tmrc_emoticons.;) 

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Accessories you need

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand 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.

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Comments

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  • So yummy, so fresh!  And so

    Submitted by akkiehn on 26. November 2016 - 13:53.

    So yummy, so fresh! 

    And so simple.  tmrc_emoticons.)

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  • Sensational! I baked my

    Submitted by cakeme11 on 5. July 2016 - 15:51.

    Sensational! I baked my eggplant at 180 degrees for about 45 minutes as I had the oven on already baking something else. Once it cooled the skin just fell off.

    So good, I could just eat it with a spoon. Awesome recipe, thanks so much.

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