Roasted Eggplant Dip (Baba Ghanoush)

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Roasted Eggplant Dip (Baba Ghanoush)
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Health Score:
8,6 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in

Ingredients

for
4
Ingredients
2 Eggplant about 350 g (approximately 1 pound)
salt
2 garlic cloves
3 Tbsps olive oil
40 milliliters dry white wine
freshly ground peppers
2 tsps Tahini (sesame seed paste)
1 splash lemon juice
rosemary (for garnish)
How healthy are the main ingredients?
olive oilEggplantsaltgarlic cloverosemary

Preparation steps

1.

Rinse the eggplant, cut half into cubes and the other half lengthwise into thin slices. Sprinkle with salt and let stand for about 20 minutes. Rinse and pat dry. Mince the garlic cloves and sauté in 1 tablespoon of olive oil. Add the cubed eggplant to the pan, sauté briefly and deglaze with the wine. 

2.

Remove from heat, allow to cool, and puree with the tahini, salt, pepper and lemon juice. Sauté the eggplant slices in the remaining olive oil until golden brown on both sides. Spread the puree onto serving plates and top with the eggplant slices. Garnish with rosemary and serve.