RECIPE
11 INGREDIENTS6 STEPS55MIN

Creamy Baba Ganoush

5.0
3 Ratings
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K33 Kitchen
Hello! My name is Kee, I’m an illustrator, graphic designer, music lover, gym freak, mountain hiker, vegan cook and wine drinker.
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This decadent eggplant dip is smokey, creamy and vegan. Delicious with some flatbread or for dipping some crunchy veggies.

55MIN

Total Cooking Time

11

Ingredients
K33 Kitchen
Hello! My name is Kee, I’m an illustrator, graphic designer, music lover, gym freak, mountain hiker, vegan cook and wine drinker.
GO TO BLOG
Ingredients
US / METRIC
Servings:
2
Serves 2
2
around 500g (1lb) total
1 tsp
Vegetable Oil
for greasing
1 Tbsp
Lemon Juice , freshly squeezed
2 Tbsp
Tahini
1/2 tsp
1/2 tsp
Ground Cumin
2 cloves
Garlic , minced
2 Tbsp
Extra-Virgin Olive Oil
Toppings
1/2 tsp
Extra-Virgin Olive Oil
1/2 tsp
Fresh Cilantro , finely chopped
1 Tbsp
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Directions

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Step 1
Preheat the oven to 350 degrees F (170 degrees C).
Step 2
Cut the Eggplants (2) into halves and grease them with Vegetable Oil (1 tsp) .

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