Baby baba ganoush

Baby baba ganoush

+10 months

This flavourful middle eastern dip is great to spread on a bit of bread or to dip some finger foods in. You can also serve it just as a puree.


Cow's milk

Ingredients for 4 portions

  • 1 eggplant

  • 1 tbsp coriander, freshly chopped

  • 1 tsp olive oil

  • 1 garlic clove clove

  • 1 tsp lemon juice

  • 1 tbsp Greek or Turkish yoghurt


  1. Preheat the oven at 180°C/350°F and cook the eggplant (whole, skin still on) for 45 minutes. Your fork should go through easily when they're cooked.

  2. Peel the garlic, chop the coriander and juice the lemon.

  3. Remove the skin and blend the eggplant together with the coriander, garlic, coriander and lemon juice until completely smooth. Add the olive oil and you're done.

Also joining the table?

Easy, season the baba ganoush with some salt and pepper and serve with breadsticks as an appetiser or use it as a base in a wrap with grilled chicken for example.

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