Baba ganoush, a smokey flavoured traditional Middle Eastern-style dip with two superstar ingredients - eggplant and tahini. Eggplant is packed full of vitamins, minerals, fibre, and is rich in antioxidants. Tahini, made from sesame seeds, is high in protein, a rich source of vitamins B & E, and minerals including magnesium, iron and calcium. This recipe can be stored in an airtight container in the refrigerator for up to five days. Serve it up as a snack with chopped vegetables, flatbread, and baked pita chips, or enjoy as a side dish with roast vegetables and cous cous.
Ingredients
2 medium sized eggplants, halved lengthways
1 tsp sea salt
5 Tablespoons olive oil
1 head of garlic
1/4 cup tahini
3 Tablespoons fresh lemon juice
1/2 teaspoon paprika
1/2 teaspoon cumin
1 Tablespoon fresh parsley, chopped
1 teaspoon lemon zest
2 Tablespoons crumbled feta cheese
Directions
Cut eggplant in half lengthways and sprinkle cut sides with sea salt. Leave for 30 minutes and remove excess moisture by blotting eggplants with paper towel.
Preheat air fryer to 200°C.
Generously brush eggplants with 1 Tbs olive oil.
Cut 1/2cm off the top of the garlic head, brush with oil and wrap in foil.
Place the eggplants cut side down into the air fryer, along with the garlic clove (depending on how big your eggplants and air fryer is, you may need to do this in batches). Cook for 15 minutes. Remove and let cool. (If cooking in batches repeat this until all eggplants are cooked).
Scoop out the eggplant flesh into a food processor adding in tahini, lemon juice, paprika, cumin, 5 roasted garlic cloves, and 4 Tbs olive oil.
Pulse until a texture you are happy with (I like mine smooth, but if you prefer yours with a little more texture that is fine).
Pour into a serving bowl and top with parsley, lemon zest and crumbled feta.
Serve at room temperature.
The dip can be stored in an airtight container in the refrigerator for up to 5 days. Simply return to room temperature and enjoy!
