Baba Ganoush
Baba ganoush is a creamy, smoky middle eastern dish of Lebanese origin. It is made from charred aubergines (eggplant) which gets blended up with tahini, lemon juice, olive oil and other seasonings to make a flavourful dip. Great with pita breads and vegetable sticks.
Vegetarian, Vegan, Dairy-free
Serves 6-8 | 50 minutes
Ingredients:
2 aubergines, halved lengthways
Salt and black pepper
50ml extra virgin olive oil
2 tablespoons smooth tahini
Juice of 1 lemon
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
Pinch of smoked paprika
Small handful of coriander leaves, finely chopped
Method:
1) Start by preheating your oven to 200°c.
2) Slice the fleshy part of your halved aubergines diagonally, turn and slice diagonally again.
3) Place cut side facing up in a large baking dish and drizzle over some olive oil, and sprinkle on some salt and black pepper.
4) Turn the aubergines cut side facing down and roast for 40 minutes. Flip over halfway through.
5) Once roasted and soft, allow to cool before adding to a blender or food processer. In some baba ganoush recipes, the skin might be peeled off first but I like to keep mine on. It more or less gets broken down when the dip is blended, only leaving a few flecks, but if you want it to be smoother you could scoop only the fleshy part out of the skins.
6) Add your olive oil, tahini, lemon juice, ground coriander, cumin, smoked paprika, and a pinch of salt and pepper.
7) Blend until broken down into a thick, creamy consistency.
8) To serve, drizzle with more olive oil and sprinkle over your fresh chopped coriander.
Serving suggestion:
Could serve with a variety of vegetable sticks or with pita bread, flat breads or tortilla chips, or as part of a meal. For example with a curry or in a sandwich.
If you liked this recipe or decide to make it, let me know below!
Feel free to tag me in any pictures on Instagram too @lily_inthekitchen . I’d love to see it.