How To Make Baba Ganoush Eggplant Dip

paleo baba ganoush recipe

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

  1. 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.
  2. 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

Comments

  1. Wynnie says

    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!

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