This Baba Ganoush Recipe (Baba Ganoush is a Roasted Eggplant/Aubergine Dip) is easy, healthy and a perfect way to enjoy the health benefits of eggplant, olive oil and garlic in one dip!
1 large eggplant, well roasted and insides scooped out
1/4 cup tahini plus more as needed
1 tablespoon olive oil
3 tsp garlic paste ( more to taste)
3-4 tbsp fresh lemon juice (plus more as needed)
1/4 tsp ground cumin ( more to taste)
1/8 tsp smoked paprika ( more to taste)
1/2 tsp salt ( more to taste)
1/4 cup tahini plus more as needed
1 tablespoon olive oil
3 tsp garlic paste ( more to taste)
3-4 tbsp fresh lemon juice (plus more as needed)
1/4 tsp ground cumin ( more to taste)
1/8 tsp smoked paprika ( more to taste)
1/2 tsp salt ( more to taste)
Optional Toppings
1 tbsp chopped fresh flat-leaf parsley
1 tbsp briney black olives
1-2 tbsp extra olive oil
1 tbsp pine nuts
1-2 tbsp pomegranate seeds
1 tbsp chopped fresh flat-leaf parsley
1 tbsp briney black olives
1-2 tbsp extra olive oil
1 tbsp pine nuts
1-2 tbsp pomegranate seeds
Instructions
- Place ingredients into a large bowl or a large capacity measuring cup. Using a hand immersion blender, puree all of the ingredients until smooth. You can also mash it all together by hand if you prefer a chunkier baba ganoush.
- You can also puree this in a food processor as well if you don’t have an immersion blender.
- Place in a bowl, the top with parsley, olives if wanted and extra olive oil.
- Cover and refrigerator until chilled, letting the flavours meld together for 1-2 hours. This really helps the dip, try not to skip this part.
Recipe Notes
For the eggplant : if there is a lot of moisture in the roasted eggplant, blot it with paper towels to remove some of it before using, it can make the dip watery.
