Baba Ghanoush
Baba Ghanoush is one of the best dips - it is smoky, earthy, fresh, and deliciously addictive! This naturally vegan dip is incredibly easy to make and requires very little effort for a huge flavor payoff. You can serve it with pita, a crusty baguette, tortillas, or fresh vegetables, really any vehicle works. You can even you it as a spread on a sandwich with veggies or whatever topping you want. It is super versatile, healthy, and satisfying. Make it today!
Prep Time: 10 minutes
Cook Time: 40 minutes
Ingredients:
1 large eggplant or 2 small eggplants (about 750g)
3 cloves garlic
A small bunch of flat-leaf parsley
Zest and juice of half a lemon
1/4 cup tahini
2-4 tbsp olive oil to taste
1/2 tsp sumac*
1/4 tsp cumin
1 tsp kosher salt
Pita to serve
Directions:
Preheat the oven to 400°F or 205°C.*
Wash the eggplant and prick it all over with the point of a knife.
Roast the eggplant for 40 minutes, turning it halfway through the cooking.
Take the eggplant out of the oven and let it cool to room temperature.
Remove the skin and chop the eggplant up, you can choose to finely chop it, leave it in larger chunks or you can even blitz it in a food processor if you want it really smooth. It is up to you depending on how chunky you want the texture of the baba ghanoush.
Add the chopped-up eggplant to a dish.
Finely mince the garlic and parsley and add them to the eggplant.
Add in the zest and juice of half a lemon.
Pour in the tahini and a tablespoon or 2 of olive oil.
Then season with the sumac, cumin, and salt.
Mix the baba ghanoush together.
Taste for seasoning and adjust if necessary.
Garnish with an additional drizzle of olive oil, a sprinkle of sumac, and a little more chopped parsley.*
Serve it immediately or you can refrigerate it and serve it later. It lasts in the fridge for a couple of days.
Enjoy!
Additional Notes:
*You can swap the sumac for smoked paprika, the flavors are different but the smokiness of the smoked paprika pairs nicely with the baba ghanoush.
*You can also grill the eggplant on the grates of a gas stove or on a grill.
*You can also garnish the baba ghanoush with olives or pomegranate seeds.
