Baba ganoush is an aubergine dip with an amazing smoky flavour; I have never tasted anything like it! Gorgeous! I was over the moon when I discovered it really is not that hard to make yourself.
You start by charring some eggplant over an open flame or under a grill. The hob method is more adventurous. Cooking them under the grill is particularly good if you are making larger amounts (and you will want massive amounts, this stuff is so delicious).
Before making the baba ganoush I would actually set aside a little of the roast aubergine to use as part of this recipe for Lentils with Roast Vegetables.
Serve your baba ganoush as an appetizer with some wraps.
Or as a side dish to spiced lamb and a salad for a fabulous main course.
Or….go crazy and serve this dip as part of a mezze style feast.
Last but not least this dip not only keeps in the fridge for about five days, it actually tastes better after a day or two.
2 large aubergine
3 garlic cloves
2-3 tbsp lemon juice
1-2 tsp tahini (roasted sesame paste)
1-2 tbsp olive oil
a pinch of cayenne or chili
optional: 1/4 – 1/2 tsp ground cumin
1 tbsp leaf parsley
I know two methods for preparing the eggplant.
Option 1: Hob & oven
- Heat oven to 200C.
- Prick the eggplants a few times with a fork. Char them by placing them directly on the flame of your gas stove. Turn them regularly until the skin is blackened and bubbles.( I so enjoy this part of the recipe – I mean how often do you get to do something like this.) Depending on how smoky you like you dip, char them for about (5 to )15 min.
- Put the aubergine in an oven dish and bake about 45 min until soft and wrinkled.
- Transfer them to a colander and allow to drain for 30 min.
- Line a baking tray with a double layer of aluminum foil.
- Pierce aubergines a few times with a fork (to stop them from exploding.)
- Place them directly under a hot grill for about 1 hour, turning them a few times. The aubergines should deflate and the skin should burn and break.
Making the dip
- Boil a little water and throw in the garlic just briefly. (This removes the sharp edge of the garlic.)
- Carefully remove the garlic skin. Cut the aubergine into rough chunks and put these to your food processor together with the garlic, lemon juice, tahini, cayenne, cumin (if using). Process until you have a creamy dip. (I prefer my baba ganoush with some texture, but you can go as smooth as you like.)
- Chill at least for a few hours before serving. The dip will taste even better after a day or two. It will keep for about five in the fridge and can be frozen.
Spicy Lamb Chops or Mini Kofta
Soft Warps or Pita Breads
Cauliflower Tabbouleh or Watermelon Feta Salad
Lentils and Roast Vegetables (you can use either baba ganoush or plain roast aubergine for this dish)