Creamy Baba Ganoush
with Pine Nuts and Toasted Flatbread Crisps
This creamy Lebanese-inspired dip is a little extra effort but well worth the end result. Soft roasted eggplant, earthy tahini and tangy sour cream make for a delicious pre-dinner snack that everyone can enjoy.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
1 unit(s)
Eggplant
1 unit(s)
Lemon
2 tbsp
Tahini Sauce
(Contains Soy, Sesame May contain Egg, Fish, Milk, Mustard, Sulphites, Wheat, Crustaceans)
1 unit(s)
Sour Cream
(Contains Milk)
2 tbsp
Mayonnaise
(Contains Egg, Mustard May contain Sulphites, Wheat, Mustard, Crustaceans, Fish, Milk, Sesame, Soy)
2 unit(s)
Flatbread
(Contains Soy, Milk, Wheat May contain Soy)
28 g
Pine Nuts
(Contains Pine nuts)
1 unit(s)
Garlic, cloves
1 tsp
Roasted Cumin, ground
7 g
Parsley
Not included in your delivery
0.13 tsp
Salt*
3 tbsp
Oil*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
- Halve eggplant lengthwise, then place on an unlined baking sheet.
- Drizzle with 2 tbsp oil, then season with salt and pepper. (TIP: We love the using olive oil here!)
- Bake in the middle of the oven, flesh side down, until eggplant is soft, 25-28 min.
- Meanwhile, roughly chop parsley.
- Peel, then mince or grate garlic.
- Zest, then juice lemon.
- Heat a medium non-stick pan over medium heat. When hot, add pine nuts to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
- Cut each flatbread into 8 equal wedges. Add flatbread wedges half the cumin and 1 tbsp oil to an unlined baking sheet. Season with salt and pepper, then toss to coat. Arrange in a single layer. Bake in the top of the oven until golden and crisp, 5-6 min. (TIP: Keep your eye on them so they don't burn!)
- When eggplant is finished baking, carefully scoop out the flesh using a large spoon and transfer to a large bowl. (NOTE: Eggplant will be hot!)
- Mash eggplant using the back of a fork, then transfer to the freezer to cool slightly, 5 min. (NOTE: Use an electric hand mixer or immersion blender to mash the eggplant if you prefer a smoother texture.)
- Add sour cream, mayonnaise, tahini sauce, lemon zest, 1/4 tsp garlic and 2 tsp lemon juice (NOTE: Reference garlic guide). Season with salt and pepper to taste, then stir to combine.
- Transfer creamy baba ganoush to a serving bowl, then sprinkle pine nuts and parsley over top.
- Refrigerate until ready to serve.
- Serve flatbread crisps on the side for dipping.
- (NOTE: The baba ganoush can be made several hours ahead of time to allow flavours to meld. Garnish with pine nuts and parsley just before serving.)