Step 1

Wrap the eggplant in aluminum foil and roast it in the preheated oven at 350°F (175°C) for about 45-60 minutes until it is soft.

Step 3

If you poke the eggplant with a knife and it is soft, take it out of the oven and let it cool for about 10 minutes.

Step 5

Now cut off the top of the eggplant and peel off the skin. You can throw away the peel and roughly dice the pulp. Drain the eggplant for about 5-10 min to get rid of excess water.

Step 7

Place all ingredients in a food processor and process the dip until creamy. It takes about 1 minute.

Step 9

Taste the Baba Ganoush again briefly and season to your taste.