This easy eggplant dip will turn any eggplant hater into a lover ;) We recommend you to add a bit of tahini to have the perfect baba ganoush dip. This recipe will be the star of your next aperitif.
3 large eggplants
1 garlic clove
25ml olive oil
Slice eggplant in long strips about 1 inch thick
Lay strips on baking foil on an oven pan
Cook the eggplants for about 2h30 at 220°C
Let the eggplants cool down for a few minutes
Peel the skin and the remove the seeds (if they are big)
Blend the eggplants with the garlic, olive oil, lemon, salt and tahini
Serve with some delicious Wild Girl Crackers, Voila!
Tasting ideas and inspirations:
For an aperitif with some raw vegetables or some bread and pita
In a sandwich
With a salad or in a quinoa bowl