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Baba Ganoush

Course: Main Course
Cuisine: Middle Eastern
Keyword: Aubergine, Baba Ganoush, Dips, Smoky, Tahini, Vegan Dips

Equipment

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!

Notes

For an induction hob, you can cook the aubergines by pre-heating your oven to 220°C/420°F. Pierce the aubergines all over with a fork – this step is particularly important to avoid any explosions in the oven – then place the pierced aubergines in the oven to roast. Much like cooking them on an open place, turn the aubergines frequently until they are soft and lightly charred all over.