Baba ghanuj

    31 min

    More commonly known as baba ganoush, this middle Eastern recipe of roasted aubergines and garlic, pureed with lemon juice and tahini is a delicious dip to share with family and friends. Sprinkle a little bit of sumac on top for extra flavour and colour.

    2 people made this

    Serves: 8 

    • 900g aubergines
    • 4 cloves garlic, unpeeled
    • 60ml lemon juice
    • 2 tablespoons tahini
    • 1 1/4 teaspoons salt
    • 1 tablespoon olive oil, or to taste
    • 1 pinch ground sumac, or to taste

    Prep:10min  ›  Cook:16min  ›  Extra time:5min  ›  Ready in:31min 

    1. Preheat oven to 220 C / Gas 8. Prick aubergines all over with a fork; place on a baking tray.
    2. Roast aubergines in the preheated oven, turning occasionally, until charred and tender, 10 to 12 minutes.
    3. Thread garlic cloves onto a skewer.
    4. Roast garlic in the preheated oven, turning once, until charred and tender, 6 to 8 minutes.
    5. Cool aubergines and garlic until easily handled, about 5 minutes. Peel and transfer to a food processor. Add lemon juice, tahini and salt; process until smooth.
    6. Drizzle aubergine mixture with olive oil and sprinkle with sumac.

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