Baba Ganoush

Baba Ganoush is an aubergine (eggplant) and tahini based dip which is smoke-scented, earthy, creamy, garlicky and is a classic of Levantine cuisine. It is a vegan, healthy, gluten-free and low-carb.

Key to imparting the essential smoky flavour is to cook the aubergine until their skins have completely blackened. This is best achieved over a barbecue, but grilling them in your oven at the highest setting can give you very good results.

This dip has an earthiness in its flavour, which is provided from roasted aubergine, and a subtle acidity from the lemon juice we add. The sumac, cumin and paprika provide an aromatic, spicy flavour to the dip without overpowering those of the aubergine. The parsley adds freshness, and the pomegranate seeds on top add a burst of sweetness in your mouth to complete the dip.The balance of flavour is just delightful, and this recipe is sure to impress and delight the family.

It is perfect to serve with pita bread, olives or vegetables as an appetiser or in a spread to compliment hummus. You can even add it to a wrap or sandwich to provide a new complexion and texture. Creamy, garlicky and addictive, it is sure to join hummus as your new favourite dip!

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Helpful Tips and Tricks for making Baba Ganoush:

• If you prefer to cook the aubergine over open flames, leave the aubergine whole and with a knife make a few slits. Cutting slits in the aubergine ensures even cooking and prevents the chance of aubergine bursting. Place the aubergine over a gas burner on high. Using tongs, turn the aubergine every now and then, until completely tender and well charred.
• If your aubergine is a few days old, then after cutting the aubergine into half sprinkle the flesh with salt and let it sit for a few minutes to sweat out its bitterness, then dab dry.

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Baba Ganoush

Serves: 1.5 cups Prep Time: 15 Minutes Cooking Time: 45 Minutes 45 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 3 voted )

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Ingredients

• 2 aubergines, medium size
• 2.5 tbsp tahini
• 1 tsp Greek style yoghurt (optional)
• 3 roasted garlic cloves, minced
• 1 tbsp lemon juice
• 1/4 tsp cumin
• 1/4 tsp sumac
• 1/4 tsp paprika
• 2 tbsp extra virgin olive oil
• 2 tbsp finely chopped parsley
• Salt and pepper to taste
• Handful of pomegranate seeds (optional)

method

1. Preheat the oven at 220°C. Wash the aubergine, cut it in half lengthways and lightly brush the cut sides with olive oil. Line a baking sheet with parchment paper and place the aubergine halved, flesh side down on the baking sheet then drizzle with a little olive oil. 
2. Roast the aubergine and garlic in the oven for 30-40 minutes or until the aubergine fully softens through. Remove from the oven and set aside to cool. 
3. Scoop the flesh out and transfer to a strainer over a mixing bowl. Let it drain out for 5 minutes to remove as much moisture from the aubergine as possible.
4. Discard the drippings. Transfer the aubergine flesh to a bowl. Add the tahini, yoghurt, garlic, lime juice, salt, pepper, paprika, sumac and cumin. Take a hand mixer and pulse until everything is blended, making sure not to over blend. Slowly drizzle in the olive oil while stirring. You should end up with a pale and creamy mixture. Stir in 1 tbsp of the parsley. 
5. Transfer the Baba Ganoush to a small bowl. Cover and refrigerate. 
6. When ready to serve, taste and adjust the seasoning with a little lemon juice or salt if you like it sharp. Finish with a sprinkle of parsley, pomegranate seeds, paprika and a trickle of extra virgin olive oil.

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