6 comments
Recipe: How to make Baba Ganoush – eggplant dip
Who doesn’t like baba ganoush? I mean think about it – so velvety with smoky, earthy flavour of eggplant, nuttiness of tahini and a sparkle of lemon. You can lick it, dip into it, dress with it. A perfect companion at parties and picnics, baba ganoush is a dish from the Levant area (Israel, Lebanon, Jordan, Syria). It’s made with eggplant (aubergine), olive oil, lemon and usually with tahini and various seasoning. You can use the oven or a BBQ grill to roast the eggplant.
Ingredients
- 1 large eggplant, cut in half length ways
- 2 tbsp olive oil
- 1 tbspTahini paste
- 2 tbsp lemon juice
- 1 garlic clove
- 2/3 tsp sea salt
- pinch of cracked pepper
Instructions
- Heat oven to 180C and bake eggplant drizzled with olive oil for 45 minutes or until crispy and dark golden brown. It should be soft on the side.
- Cool eggplant for about 1 hour and remove outer skin only. Cut roughly and place in a food processor or blender with garlic, tahini, salt, pepper and lemon juice. Purée until smooth. Serve with a drizzle of olive oil, parsley and some scattered pomegranate to make it extra pretty.
Preparation time: 10 minutes
Cooking time: 45 minutes plus cooling time
Number of servings: 4
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2 Comments
This is delicious!
I used little pencil eggplants from my backyard which were a little hard so I doused them with olive oil and salt before baking them which made them gooey and soft, and the olive oil that had soaked into them gave the final product a nice glossy sheen and consistency. I also added another garlic clove as you can never have too much garlic.
Thank you for this yummy recipe!
Your Baba Ganoush looks delicious! I love the look of the pomegranate seeds scattered across the top; just lovely!
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[...] What’s Paleo? Eat Drink Paleo ← How to make baba ganoush eggplant dip [...]
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[...] Originally ripped off from EatDrinkPaleo. [...]