We are in love with baba ganoush, pronounced baa-buh guh-nush! This grilled brinjal dip is as delicious as the word is fun to say! It is ridiculously easy to make and a wonderful alternative to hummus, especially for those that struggle with legumes. Instead of the chickpeas at the base, baba ganoush uses roasted or grilled brinjal. If you have been blessed to be able to travel to Lebanon or surrounding areas, or have friends from these areas that like to entertain, you will likely have experienced this delicious staple.
What To Eat With Baba Ganoush
Baba ganoush is usually found on a mezze platter as a dip for veggies or flatbreads, or add it onto wraps with an array of other toppings. Scoop it up with a carrot stick or cucumber wedge. Personally, I would be lieing if I said I hadn't raided the fridge and heaped spoonfuls of baba ganoush straight into my mouth - I love it that much! Cook it alongside this easy flatbread recipe or eat it with falafels. The options are endless.
How To Make This Delicious Baba Ganoush Recipe
The secret to baba ganoush seems to be in the brinjal. The sweeter the flesh the better. Grilling or roasting your brinjal enough so that it easily transforms into a beautiful, mushy paste at the first touch of a utensil is the aim.
This recipe makes approximately 1 1/2 cups of baba ganoush.
- 800g - 1kg brinjal (about 2 to 3 medium brinjals)
- 2 medium gloves garlic, minced
- 2 tbsp lemon juice (more if desired)
- 1/4 cup pure tahini
- 1/3 cup extra virgin olive oil, plus a bit more for brushing the eggplant and garnish
- 2 tbsp chopped fresh parsley
- 3/4 tsp salt, to taste
- 1/4 tsp ground cumin
- Pinch of paprika, to garnish
Serving suggestions: warmed or toasted flat bread, carrot sticks, bell pepper strips, cucumber slices, etc.
- Preheat the oven to 200'C - 230'C. Line a large baking tray with parchment paper to prevent the brinjal from sticking to the pan. Halve the brinjal and brush the inside flesh with olive oil. Place them on the baking tray with halved sides face down.
- Roast the binrjal on high unti lthe inside is very tender and the outside skin is collapsing (about 35 - 40 minutes or longer depending on the size of your brinjal). Once cooked set the tray aside to cool for a few minutes. Once cooled, scoop out the flesh of the brinjal with a large spoon and discard the skin.
- Place the scooped flesh into a stainer. Allow the brinjal to rest a few minutes so excess moisture can drain through the strainer. Stir and shake the brinjal to accelerate the process. Discard the drained liquid.
- Place brinjal flesh into a bowl and add garlic and lemon juice. Stir energetically with a fork until brinjal breaks down. Add tahini and stir until incorporated. While stirring drizzle in the olive oil. Continue stirring until the mixture is pale and creamy.
- Stir in th parsely, salt and cumin. Season with salt and more lemon juice to taste if desired.
- Transfer the mixture to a serving bowl and lightly drizzle olive oil on top and garnish with a sprinkle of paprika and parsley.
- Serve with breads or dipping items of choice.