#Dipping - Baba Ganoush
Baba ganoush is a dip made from roasted aubergines that originated in the Middle East.
- 2 eggplant
- 20 gram olive oil
- 2 cloves of garlic
- 40 gram Arabian Night
- Optional for serving: pita, flat or naan bread. Crisps, toasts, crusty bread or carrot and cucumber.
Preheat the oven to 200 degrees.
Halve the eggplant and cut crosswise.
Spread the top with a little oil.
Bake the eggplants in about 30 minutes.
Scrape out the flesh with a spoon.
Put the flesh of the eggplant in a food processor with the garlic and the Arabian Night. Blend together until you have a puree.
Put the puree in a bowl and garnish with parsley.
Serve with pita, flat or naan bread or with crisps, toasts, crusty bread or vegetables such as carrot and cucumber.
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