Description
Baba ganoush is a smoky, creamy Middle Eastern eggplant dip made by grilling aubergines until charred and soft, then blending them with tahini, lemon juice, and aromatic spices. This versatile dip is perfect served with warm flatbreads or pita, making it a delicious appetizer or snack.
Ingredients
Scale
Vegetables
- 2 medium aubergines
For the dip
- 40ml extra virgin olive oil
- ¼ tsp ground coriander
- ¼ tsp ground cumin
- 2 tbsp tahini
- 1 large lemon, juiced
- ½ small bunch parsley, finely chopped
To serve
- Flatbreads or pitta bread
Instructions
- Grill the aubergines: Preheat your grill to its highest setting. Place the aubergines on a baking sheet and grill them for 35 to 40 minutes until the skins are blackened, blistered, and the insides are very soft. Use tongs to turn the aubergines halfway through cooking for even charring.
- Cool and peel: Remove the aubergines from the grill and allow them to cool completely so they can be handled comfortably. Once cooled, gently peel off and discard the charred skin, taking care to only keep the soft flesh inside.
- Prepare the dip: Transfer the aubergine flesh to the bowl of a food processor. Add 30ml of the olive oil, ground coriander, ground cumin, tahini, lemon juice, and half of the chopped parsley. Season with salt and pepper to taste. Pulse the mixture three to four times to combine it into a chunky textured dip rather than a smooth puree.
- Finish and serve: Spoon the dip into a serving bowl. Drizzle the remaining 10ml of olive oil on top and scatter the remaining chopped parsley over it for a fresh garnish. Serve immediately alongside warm flatbreads or pitta bread for dipping.
Notes
- For a smokier flavor, aubergines can also be roasted over an open flame, such as a gas stove burner or barbecue.
- Adjust the amount of tahini to taste for creaminess and richness.
- This dip is best eaten fresh but can be stored in an airtight container in the refrigerator for up to 3 days.
- For a smoother texture, blend the dip for longer, but traditional baba ganoush has a slightly chunky consistency.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Grilling
- Cuisine: Middle Eastern
Keywords: baba ganoush, aubergine dip, eggplant dip, Middle Eastern dip, tahini dip, grilled aubergine, appetizer, vegetarian dip
