Baba ganoush is a great eggplant based dip that will blow your mind as it features only a couple of ingredients and it gives your table a great Mediterranean flavor easily.
tl;dr: Bake the eggplant and blitz the insides with tahini, lemon juice, paprika, garlic, salt, and pepper.
What are the things that you need to consider:
- baba ganoush has a distinctive smoky flavor. That comes from either grilling the eggplant or just using smoke paprika to simulate it
- eggplant tends to be bitter and fairly watery – add some salt and let it sit for a couple of minutes
- this is a vegan dish – maybe you are interested to know that.
- You need to adjust – as this is very dependant on the taste profile and very dependant on the type of eggplant that you have. Sometimes eggplants tend to be sweeter, bitter, juicier, with a lot more seeds. As such the beauty of this recipe is the adjusting that you will need to do.
Ingredients you will need:
- 1 eggplant
- juice of half a lemon
- 1 tablespoon of tahini
- 1 chopped garlic
- olive oil, paprika, salt and pepper
Baba ganoush recipe process:
- Cut the eggplant in half and add some salt on it. Let is sit for 10 minutes.
- Wipe the water that it’s formed on top and place the eggplant cut face down in an oven at 250 degrees for 15-20 minutes.
- Scoop the eggplant meat and put them in a blender.
- Add some olive oil, the tahini, the garlic, and the lemon juice
- Blitz and then taste.
- Adjust depending on your taste profile. I would say from the start that 1 tablespoon of tahini is not enough, but it gives you space to play around.
Condiments for dipping:
- Any type of fresh vegetable, that being fennel, carrots, cucumbers, celery – whatever
- Any type of toasted bread. This is generally served with toasted pita, but whatever works
As always, do not forget to check out our Instagram for more cool posts, or better yet, this awesome salad to pair it with.
