Baba Ganoush
Creamy Eggplant Dip
Ingredients
- 1 Eggplant
- 3 Garlic Cloves
- 1/4 Cup Tahini sauce
- 1 Tbsp Lemon juice
- 1/2 tsp Salt
- 1 Tbsp Greek yogur
- Parsley for garnish
- Smoked paprika for garnish
Instructions
- Cut eggplant in half and make some holes with a fork on both the skin side. The. Apply 1/2 tsp salt on the top side, rub and leave for at least 15 minutes. This will help release some moisture from the eggplant and will take away the bitterness. Do not skip this step unless you might end up getting bitter Baba ganoush.
- Rinse with water and use a kitchen towel to take out excess water.
- Apply olive oil on both sides of the eggplant and then put on baking tray with fleshy side down.
- Foil wrap garlic cloves with little olive oil.
- Pre heat oven to 200 c. Bake both eggplants and garlic for 30 minutes until flesh is soft.
- Take out the flesh of eggplants and put in a food processor along with roasted garlic, lemon juice, tahini sauce, salt and Greek yogurt. Blend and done.
- Drizzle some olive oil and garnish with some parsley and paprika.
- Chil for few hours for the flavours to build up.
Notes
- Resting eggplants with some salt is very important because it will take out the bitterness from them.
- If you put too much tahini sauce then your Baba ganoush will turn runny.
- Most recipes call for raw garlic but I find roasted garlic gives a much more dense taste.
- Chilling or resting your Baba ganoush will intensify the flavours.