If you love eggplant, you will love this dip.
Baba Ghanouj is a delicious, Mediterranean appetizer salad dip made with flame roasted eggplants and Tahini sauce. It often accompanies many restaurant meza's and falafel wraps and works really well as a spread too.
The main ingredients are as follows but everyone will use a different quantity of each depending on their preference in taste, for example some will use more garlic and less tahini sauce and others might use more lemon and add chili. So if it's your first time making it I suggest taking a note on what you have added or would like to add less of in future.
Personally I like it with less garlic, more lemon and a couple of spoons of Greek style yogurt ;)
- 4-5 medium eggplants - (about 4lbs)
- 3 tblsp Tahini paste -
- Juice of 1 fresh lemon -
- 2 Garlic Cloves - grated or crushed
- 1 tblsp of vinegar - I use moroccan vinegar but you can use white (this is optional)
- 1 ts Salt to taste -
- 2-3 tblsp natural yogurt -
- Olive oil, sumac & olives - (for garnishing)
- Wash the eggplants and wrap in some foil before placing in the oven under medium heat and bake until soft.
- When the eggplant it cooked flame roast it on the cooker hob until charred or you can BBQ grill it for about 30 minutes.
- While the eggplants are still hot, peel them and discard as much of it's seeds as possible.
- Strain any juice from them by placing them in a strainer for about 10 minutes then squeezing them slightly. This is important if you don’t want a overly watery Baba Ghanouj.
- Roughly cut then add your eggplants and all the other ingredients in a food processor or blender and blend for 2-3 minutes or until just before smooth.
- Then transfer your baba ghanouj paste into a serving plate and garnish with some olive oil, chopped parsley, sumac spice and or some olives.
- It's best served cold as an appetizer along with other salads with bbq's and a side of Pita or Lebanese flat bread ;)