Baba Ganoush (Eggplant Dip)

(Makes approximately 12 serves)


350g eggplant, trimmed

1 small clove garlic

Oil spray

2 teaspoons natural yoghurt

¼ teaspoon finely grated lemon zest

1 teaspoon tahini

2 teaspoons dukkah or toasted sesame seeds

Waterthins Fine Wafer Crackers


To make:

Heat oven to 180◦C and line a baking tray with foil.  Place the garlic on a piece of foil, spray with oil and wrap like a parcel.

Place the eggplant and garlic on the baking tray and bake for 30 minutes, then remove the garlic.  Continue cooking the eggplant for a further 15 minutes or until soft.

Cool the eggplant, peel and place the flesh into a food processor.  Add the squeezed–out garlic clove and process until smooth.

Add the yoghurt, lemon zest, tahini and dukkah and process until smooth.  Place into a serving dish, cover and refrigerate until required.

To serve:

Place the dip onto a serving tray and surround with Sesame wafers.

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