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Baba Ganoush
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Description
Baba Ganoush is the father of all eggplant dips. Flatbreads and pitas go perfectly with this beautiful fusion of Arab-Mediterranean cuisines.
Ingredients
- 3 Small Eggplants
- 2 Tablespoons Olive Oil (plus A Splash When Serving The Dish)
- 2 cloves Garlic
- 2 Tablespoons Tahini (or Sesame Paste Is Fine Too)
- 1 Lemon, Juiced
- Salt And Pepper, to taste
Preparation
Preheat oven to 180ºC (355ºF).
Put the eggplant on a oven tray with a splash of olive oil and some sea salt. Using a fork, poke a couple of holes in them. Add garlic cloves as well, no need to peel them. Roast until tender, 25–30 minutes. Let cool for a while and then peel.
With a beater or food processor, mix peeled eggplant with the rest of ingredients (peel the garlic before you throw it back in).
Serve in a bowl with some paprika and a splash of olive oil for garnish. You can eat as a dip with pitas, flatbread or nachos or as a side dish of main course.
If desired, stir in pomegranate seeds and cilantro to give this lovely Baba Ganoush an extra kick of freshness.
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