Baba ganoush, often called “baba” is a levantine appetizer consisting of smoked/roasted eggplant, tahini paste, lemon juice and garlic. It’s absolutely delicious on toast with herbs or rocket leaves, as a dip or addition to mains like vegan veggie bowls, roast chicken or fish dishes.
Baba Ganoush
Rated 5.0 stars by 1 users
Servings
4
Cook Time
30 minutes
Baba ganoush, often called “baba” is a levantine appetizer consisting of smoked/roasted eggplant, tahini paste, lemon juice and garlic. It’s absolutely delicious on toast with herbs or rocket leaves, as a dip or addition to mains like vegan veggie bowls, roast chicken or fish dishes.
Author:Cailie Ford
Ingredients
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1–2 Medium sized eggplants
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1⁄2 cup tahini paste (hulled, no added oils)
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1–2 garlic cloves (or, roast 1 garlic head until caramelised)
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1 tsp salt
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1⁄2 lemon, juiced
Directions
Turn on a barbeque grill or hibachi to medium heat and let it warm up. Ensure the grill is clean.
Meanwhile, cut the eggplant in half and sprinkle salt on top. Let it sit until the grill is ready to use. Wipe down any excess water and salt from the eggplant and then place the eggplant, curved side to grill. Close the grill if possible and let it cook until soft - this should take approx. 5-10 minutes depending on grill. You can pierce small holes into the open part of the eggplant to check whether it’s cooked or not. You won’t need to flip the eggplant while it roasts.
Alternatively, if you don’t have a grill - you can roast the eggplant in the oven (200 degrees for 15-20 minutes) however the consistency will be a little more watery and you won’t get the smokey flavour.
If you want roasted garlic in the dip as well, wrap a head of garlic in foil and place onto the grill/in oven to cook. This should take about 15-20 minutes and it’ll be ready when the garlic head has softened. If you prefer fresh garlic, peel and crush 1-2 garlic cloves and place aside.
Once cooked, take everything off the heat and let them cool.
Peel the black skin off the grilled eggplant and place the eggplant into a blender or food processor. Add garlic (if you’ve roasted garlic, cut off the top and squeeze it into the blender), salt, tahini, lemon and whiz it up until creamy and chunky. Taste the dip and add more salt, lemon or tahini until you achieve balance. Tahini is a great way to thicken it up if it’s runny.
Enjoy with olive oil drizzled on top.
