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Lorenza

Lorenza Ávila
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Recipe of Eggplant Dip (Babaganush)
Recipe

Eggplant Dip (Babaganush)

30 mins
Low
4.666667
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83
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A delicious Turkish dip that can be used as an appetizer or snack at a dinner or meal. Accompany it with vegetables or pita bread.
Learn more about Lorenza Ávila

Ingredients

6 portions
  • 1/2 kilos eggplant, 1/2 kilo
  • 2 cloves garlic
  • 1/4 cups olive oil
  • 1 tablespoon baharat
  • 1/2 tablespoons lemon juice
  • 1 pinch salt

Preparation

Preheat the oven to 200 degrees Celsius.
Peel the garlic and cover with aluminum foil. Cover the beets with aluminum foil and place the garlic and aubergines in a baking dish.
Bake for 45 minutes.
In a food processor process the garlic and eggplant (without their skin). Add the oil and season with salt and pepper and add the lemon juice.

PRESENTATION

Serve in a deep dish and decorate with Arabic spices or chili powder.

TIPS

You can add a little chili to the dip so it has a bit of spice.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
At the moment this recipe doesn't have the Nutritional Information data.
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Provided by USDA
Rate this tip
Ratings (3)
Patricia Chew De Morales
09/10/2019 21:38:57
Delicioso
Gabriela Mañe Ortiz
03/08/2018 14:09:16
Deliciosa
Jesus Piñerua Cedillo
16/03/2014 11:38:41
Excelente me gusta Rica con pan pita

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