Baba Ganoush (Aubergine Dip)
Baba Ganoush is a delicious dip made with grilled Aubergines. Similar to Hummus, Baba Ganoush is eaten with pita bread or raw vegetables such as carrots, fennel, peppers or cucumber. Traditionally Baba Ganoush is made by grilling the eggplants on an open flame which gives the dish an additional layer of smoky flavour but for this recipe you will only need your oven. If you do have a grill and want to use it you are free to do so just make sure you half the aubergines and cook them until they are tender.
Baba Ganoush is not only delicious but it is also vegan and super healthy and low in calories! This dip is made all over the Middle East with different variations here and there with some people using cumin and paprika while others using parsley and pomegranate seeds - some even use mayonnaise and thyme.
One of my favourite things to do when I have guests is to make a mezze platter with Baba Ganoush, Hummus, Falafel, Lebnah, Tabbouleh, Cuscus, Pita Bread and some raw vegetables - absolutely delicious!
Prep Time: 20 Minutes
Cook Time: 35 Minutes
Ingredients for 2 people:
Eggplants - 2 Medium
Tahini - 40 gr (we use this one)
Lemon - Juice from half
Garlic - 1 clove
Olive Oil - 80 mL
Cumin (Ground) 1/4 teaspoon
Salt - 1/2 teaspoon
To decorate:
Olive Oil
Parsley
Pomegranate Seeds
Paprika
Preparation:
Pre-heat the oven to 220°C (if you have a grill you can also grill the eggplants)
Cut your eggplants lengthwise and place them on the baking tray on top of some parchment paper. Drizzle some olive oil and cook for 40 minutes (depending on your eggplant size it might take from 35 to 45 minutes. Check the eggplant with a toothpick to see how soft it is - it should be extremely tender when you take it out).
Take the eggplants out of the oven and let them cool for a bit.
In the meantime you can squeeze your lemon for juice and crush your garlic clove.
Once the eggplants are cool enough get a spoon and remove the eggplant flesh (you can throw away the skin).
Now is the time to drain your eggplant, make sure all the liquids come out you can use a spoon to squish the eggplant into the drainer.
Now transfer the eggplant to a bowl and add the garlic and the juice from half a lemon and mix with a fork (you will have to mix quite well until the eggplant pieces are all disintegrated). Then add the tahini paste and the olive oil and keep mixing.
At this point you should have no eggplant chunks in your baba ganoush, if you do keep mixing with your fork and help yourself with a knife or another fork if you need to.
Add the salt and cumin and taste your baba ganoush. You can add some more lemon juice, paprika, cumin or salt depending on how you like it.
Put the baba ganoush in your serving bowl and garnish with olive oil, paprika, pomegranate seeds, and parsley.