Spinach Babaganoush

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

The ingredient of Spinach Babaganoush

• 2 medium eggplants
• 100g baby spinach leaves
• 2 small garlic cloves crushed
• 2 tablespoons tahini
• 1 2 teaspoon ground cumin
• 2 tablespoons fresh lemon juice
• 60ml 1 4 cup olive oil
• sweet paprika to serve
• sliced turkish bread toasted to serve

The Instruction of spinach babaganoush

• 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
• 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
• 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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