Well hello there! I hope you enjoyed yesterday’s super simple coleslaw recipe. I’m back with another quick and easy, semi no-cook recipe! Today’s deliciously smoky Baba Ganoush is so quick to put together, and even quicker to eat!
What can I expect from Baba Ganoush?
Simply put, Baba Ganoush is a smoky, nutty (from the tahini), and slightly sweet aubergine dip that hails from the Middle East. We’ll be roasting the aubergine on the hob and blending the smoky flesh with some tahini, lemon juice, garlic, and a bit of sweet paprika! But no worries if you have an induction hob, I’ll write in the notes section how you can roast the aubergines for the same result!
In terms of dips, Baba Ganoush is a real all-rounder; you can dress it up or down. Hummus has been hugely popular for quite a while now. Think of Baba Ganoush as the more sophisticated and well-travelled version of hummus. There are layers and depths to the flavour. I like to serve Baba Ganoush with some pita bread or toasted tortillas for a lovely light and refreshing lunch! Don’t forget you can view my BBQ Jackfruit Tortilla Recipe for another delicious side dish.
Awesome Aubergines!
Due to grocery constraints, many people have been getting fruit & veg boxes delivered rather than buying from mainstream supermarkets. I’ve been getting a mixed box of vegetables that often includes aubergines. They are a bit of an awkward vegetable as they don’t taste that great if cooked incorrectly. Fortunately, I’ve got plenty of delicious aubergine-based recipes to fully celebrate all that these deep purple beauties have to offer! Be sure to check out my Miso Glazed Aubergines, Vegetable Moussaka, and Flourless Aubergine Croquettes.
If you’re curious about all the health benefits that this often misunderstood ingredient offers, then check out our blog post here!
You can find this recipe, and all my other quarantine cooking here on our blog, or you can watch a step-by-step video guide over on our Instagram.
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Without further ado, let’s get started on our Baba Ganoush!
Baba Ganoush
Equipment
- Tongs
- Sieve
- Bowl
- Spoon
- Knife
- Chopping Board
- Food processor
Ingredients
- 2 Medium Aubergines
- 2 Cloves Garlic roughly chopped
- 3 tbsp Parsley fresh or frozen, roughly chopped
- 60 ml Olive Oil
- 120 g Tahini Paste
- Juice ½ Lemon
- Pinch of Paprika
- 3 Generous Pinches of Salt
Instructions
- Turn your hob onto a high heat and place one aubergine on the open flame. Using tongs, turn the aubergine frequently. After 3-4 minutes you’ll notice that the aubergine has formed little burnt spots and is slightly squishy with the skin cracking. *Take care when working with the open flame and never leave it unattended.*
- Set aside the aubergine to cool while you roast the next aubergine.
- Once both aubergines have been roasted, set them aside to cool for 5-10 minutes. Now scoop out the flesh of the aubergines and discard the skins. Place the flesh in a sieve set over a bowl. We want the aubergines to drain to remove as much liquid as possible.
- Next, peel, crush and roughly chop the garlic.
- Roughly chop the parsley.
- In a food processor, add the tahini, olive oil, lemon juice, garlic, parsley, paprika, and salt.
- Blend the ingredients together until the mixture is almost smooth. We don’t need this to be completely smooth, just to chop the ingredients a bit smaller.
- Add the drained aubergine flesh to the food processor. We want the Baba Ganoush to be somewhat chunky, so I like to do a further 7-8 short pulses of the food processor to achieve the desired consistency.
- To serve, you can drizzle over some olive oil, add a sprinkle of paprika and a bit of chopped parsley. Place in the fridge for about 30mins to chill down then serve and enjoy!