Dairy Free. Gluten Free. Vegan, FODMAP friendly.
After visiting the Gazi restaurant in Melbourne I was inspired to create my own Baba Ganoush dip utilising the beautiful mini eggplants gifted to me from my best friends veggie patch.INGREDIENTS:
100g of eggplant
1 tbsp of garlic infused olive oil
1 tbsp of tahini
a pinch of salt
a pinch of ground cumin
juice of half a small lemon
Pre-heat oven to 170 degrees celsius. Dry roast mini eggplants whole for 40-60 minutes, or until the middle is soft and mushy. You’ll know the eggplant is sufficiently cooked when you press down on the exterior it to find it easily indents and feels very soft in the middle (like a mashed banana).
Remove the eggplant from the oven and, when cool enough, use a large spoon to scoop the flesh out of the middle. Discarding the skin and any dry bits. Mash the eggplant in a bowl until it resembles the consistency of mashed overripe banana. Add in garlic infused olive oil, tahini, salt, cumin and lemon juice and mash the mixture with a folk until it becomes creamy in texture.
The dip can be seasoned to taste by adding more lemon juice and salt as needed and is delicious served with veggie sticks, corn chips or flat bread.