Baba Ganoush

This is an eggplant dip. It consists of roasted eggplant with garlic, lemon juice, and tahini sauce. Dip into this with pita bread or crudités and you have a delicious appetizer. It is a typical meze (starter), often eaten as a dip with pita bread or crudités.  It is an Eastern Mediterranean recipe. If you do not have tahini sauce, use toasted white sesame seeds and extra olive oil instead.

Baba Ganoush

Print Recipe

Servings

2 people

Servings 2 people

Baba Ganoush Print Recipe Servings 2 people Servings 2 people

Ingredients

• 1 large eggplant or two medium size eggplants
• 6 small pods garlic
• 1 tsp cumin powder
• 1 tsp chilli flakes (optional)
• 60 ml olive oil
• 2 tbsp tahini sauce or white sesame seeds
• 2 tbsp lemon juice
• salt to taste
• Vegetable crudités or pita bread to serve

Servings: people

Instructions

1. The Eggplant can either be roasted over an open flame/ charcoal or in an oven. I prefer to lightly oil the large eggplant and roast it over an open gas flame. Cool and peel off the charred skin.
2. Another method is to preheat the oven at maximum temperature and placing the eggplant on a aluminium foil lined tray after cutting a narrow slit to prevent bursting. It will take about an hour to cook and for the skin to get slightly charred. Let the roasted eggplant cool before removing the skin.
3. Place the soft cooked eggplant in a food processor with tahini , garlic, lemon juice, cumin powder, chilli flakes (optional), half the olive oil and salt to taste. Pulse briefly. It can also be mashed in a bowl. Top with remaining olive oil.
4. Serve in a bowl with vegetable crudités or pita bread.