Baba Ganoush

Baba Ganoush

Baba Ganoush is a Mediterranean vege based dip which is similar to hummus but calls for eggplant in place of chickpeas. This dip is super easy to make and no fancy equipment is required! Amazing served with raw vege sticks such as celery, carrots or capsicum, this beautiful homemade Baba Ganoush also makes a great spread for on sandwiches or flat breads.

What you need:

1 large eggplant (or 2 smaller eggplants)

1-2 cloves of garlic, finely grated

Juice of one fresh lemon

1/4 cup hulled tahini

Decent drizzle olive oil

1 tsp freshly ground sea salt

1 tsp smoked ground paprika 

Chopped parsley to garnish (optional)

What to do:

Preheat your oven to 180°C and line a baking tray or sheet with baking paper.

Cut your eggplant in half lengthwise, coat the cut sides generously with olive oil and then paprika, and place the eggplant halves (cut side down) onto your baking sheet.

Roast for 40-45 minutes, then remove the eggplant halves from the oven and leave them to cool.

Carefully scoop the flesh of the eggplant out of the skin and place the flesh into a large bowl. Using a fork, gently tear the eggplant apart.

Add the lemon juice and grated garlic to the eggplant, combine these ingredients, then stir in the tahini, salt and the remaining paprika.

Once your Baba Ganoush is well mixed, give it a taste and adjust if necessary (sometimes I like to add a little extra lemon juice or salt at the end).

If you aren’t eating your Baba Ganoush straight away, pop it into an airtight container and it will keep well in the fridge for up to a week.

If you want to be a bit fancy, garnish with a drizzle of olive oil and a sprinkle of smoked paprika or finely chopped fresh parsley before serving.