Baba ghanoush is a smoky, creamy aubergine dip made with tahini, garlic, and lemon. Perfect with pita or as a spread, it’s simple and delicious.
Category
Snack
Servings
6
Prep time
30 minutes
Cook time
20 minutes
Baba ghanoush is a smoky, creamy aubergine dip made with tahini, garlic, and lemon. Perfect with pita or as a spread, it’s simple and delicious.
Ingredients
- 2 large eggplants (aubergines)
- 150g (5.3 oz) hulled tahini
- 1 lemon, juiced
- 2 cloves garlic, finely minced
- Pinch of salt
- 30ml (2 tbsp) extra virgin olive oil (EVOO)
- toasted pine nuts, for garnish (optional)
- fresh parsley, for garnish
Directions
Pierce the eggplants (aubergines) with a fork about six times to allow steam to escape during cooking.
- Place the eggplants directly over hot coals (or under a grill) and cook for 12–15 minutes, turning frequently until the skins are blackened and charred.
- Transfer the cooked eggplants to a bowl, cover with a lid or cling film, and let them steam for 15 minutes. This will make the skins easier to remove.
- Peel away the burnt skin from the eggplants and place them on a paper towel to drain any excess liquid.
- On a cutting board, mash the eggplants with the minced garlic using the side of a knife or a bench scraper until the mixture is smooth and well combined.
- Transfer the mashed eggplants to a bowl. Add the tahini, a pinch of salt, the olive oil, and about a quarter of the lemon juice. Mix everything thoroughly.
- Taste the mixture and adjust the seasoning, adding more salt or lemon juice as desired.
- Serve the baba ghanoush on a plate, drizzled with extra olive oil. Garnish with toasted pine nuts and chopped parsley if desired. Serve with flatbread or pita on the side.
