Spinach Babaganoush

By Michelle Southan

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Spinach adds a fresh twist to this smoky Middle Eastern eggplant dip.

All you have to do is throw all your ingredients of Spinach Babaganoush

  1. 2 medium eggplants
  2. 100g baby spinach leaves
  3. 2 small garlic cloves, crushed
  4. 2 tablespoons tahini
  5. 1/2 teaspoon ground cumin
  6. 2 tablespoons fresh lemon juice
  7. 60ml (1/4 cup) olive oil
  8. Sweet paprika, to serve
  9. Sliced Turkish bread, toasted, to serve

The instruction how to make Spinach Babaganoush

  1. Preheat oven to 200u00b0C. Preheat a barbecue grill or chargrill on high. Prick skin of eggplants a few times. Cook, turning, for 5-8 minutes or until skin is charred and blistered. Roast on a baking tray for 40 minutes or until soft. Transfer to a colander and place in the sink for 30 minutes to cool. Peel.
  2. Meanwhile, place spinach in a heatproof bowl. Cover with boiling water. Set aside for 1-2 minutes or until it just wilts. Drain. Refresh under cold running water. Finely chop.
  3. Process eggplant, garlic, tahini, cumin and lemon juice in a food processor until almost smooth. With motor running, add oil in a thin steady stream until smooth. Add spinach. Process until well combined. Season with salt and pepper. Transfer to a serving bowl. Sprinkle with paprika. Serve with bread.

Nutritions of Spinach Babaganoush

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