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Prep time
1 hour 10 minutes
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Cook time
5 minutes
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Serves
4 Portions
Author Notes
Green Baba Ganoush - is that possible? It is! Aubergine, sesame paste, cumin, lemon, garlic and fresh baby spinach - incredibly delicious and healthy. —Tastes Like Green Spirit
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Ingredients
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1
aubergine
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1 handful
fresh baby spinach
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1
lemon, juice and zest
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1/2 teaspoon
cumin
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1
clove of garlic, optional
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2 tablespoons
tahini, sesame paste
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1 pinch
sesame seeds, for decoration
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mint leaves, for decoration
Directions
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Preheat the oven to 200°C/392°F, wash the eggplant and let it cook in one piece in the oven for one hour.
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When the eggplant is cooked through, let it cool briefly, cut open lengthways and carefully scrape out the pulp with a spoon. BEWARE: Now, let the pulp cool down to at least room temperature. It must not be warm or hot when you mix it with the other ingredients.
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When the pulp has cooled, add the sesame paste, the juice of 1/2 lemon and the zest of one lemon half, salt, pepper, cumin and spinach and mix with a hand blender or a food processor. You can als add the garlic, if you like.
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Arrange with sesame seeds, the other half of the lemon zest, pepper and mint in a small bowl.
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The dip can be kept in the fridge for 2-3 days.
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