Creamy aubergine dip, baba ghanoush – wonderful on a tapas spread, as a lunchtime snack or as a dip for meat, vegetables, flatbread or homemade tortilla chips.
Baba ganoush is a Lebanese dip made with roasted aubergines – very easy to make, and it simply tastes delicious.
Homemade baba ganoush keeps well in the fridge for 3-4 days. You can mash it with a fork, or give it a quick blitz in a mini chopper if you prefer it smoother.
For a really good baba ganoush it is important to roast the aubergines until they are completely soft – that is how you get rid of the bitter taste. It is also important to drain as much liquid as possible from the roasted aubergines, as that liquid is bitter too and would make the dip thin.
Use a good light tahini, or make your own – it adds plenty of flavour and is a big part of the result.
And always taste the dip as you go – some people love tahini and want far more of it, some want more acidity, others more cumin.
Baba ganoush
Ingredients
- 2 medium aubergines
- 50 ml good olive oil
- 3 tbsp tahini – click here for the recipe
- 2 tbsp Greek yoghurt – optional
- 1-2 cloves garlic, grated or crushed
- 1/2-1 lemon, juice of
- 1/4 tsp ground cumin
- Salt
- Oil for brushing
Toppings
- Toasted pine nuts
- Finely chopped parsley
- Olive oil
Method
- Halve the aubergines lengthways and brush the cut sides with a little olive oil.
- Place them cut side down on a baking tray lined with baking paper. Roast at 200°C for about 30-40 minutes, depending on size, or until they are soft all the way through.*You can also put them on the barbecue – same temperature and cooking time.
- Scoop the flesh out of each aubergine and leave it to drain thoroughly in a sieve for 10-15 minutes. Help it along by stirring it with a spoon.You want to get as much liquid out of the aubergines as possible.
- Tip the aubergine flesh into a bowl, then add the remaining ingredients – except the olive oil.Start with just 1 clove of garlic and the juice of 1/2 lemon, and mash everything together well with a fork. The baba ganoush should be fairly coarse in texture, but without any large pieces.*You can also put all the ingredients in a mini chopper if you prefer a smoother texture – follow the same method.
- Then add the olive oil a little at a time while you keep stirring the dip with a fork, working the oil well into the aubergine dip.
- Season with salt, and add more lemon, garlic, tahini and/or cumin if needed.
- If you can, let your baba ganoush rest in the fridge for 1/2 hour or so before serving, and top it with olive oil, finely chopped parsley and toasted pine nuts if you like.
Nutrition
Premium
Mums