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Baba ghanoush
Baba ghanoush, also known as baba ganoush, is a heavenly roasted aubergine dip which originates from Lebanon. Delicious served with pitta, vegetables and houmous as part of a meze platter, or - of course - on its own!
Ingredients
Serves: 12
- 1 aubergine
- 4 tablespoons lemon juice
- 4 tablespoons tahini
- 2 tablespoons sesame seeds
- 2 cloves garlic, minced
- salt and freshly ground black pepper to taste
- 1 1/2 tablespoons olive oil
Method
Prep:10min ›
Cook:40min ›
Ready in:50min
- Preheat oven to 200 C / Gas 6. Lightly grease a baking tray.
- Place aubergine on baking tray, and pierce holes in the skin with a fork. Roast it for 30 to 40 minutes, turning occasionally, or until soft.
- Remove aubergine from oven, and place into a large bowl of cold water. Remove from water, and peel skin off.
- Place aubergine, lemon juice, tahini, sesame seeds and garlic in a blender, and purée. Season with salt and pepper to taste.
- Transfer mixture to a medium size mixing bowl, and slowly mix in olive oil. Chill in fridge for 3 hours before serving.
Video
Baba ghanoush
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Reviews & ratings
Average global rating:
(502)
Reviews in English (383)
Used different ingredients. Living in Egypt I wante to try this recipe as it is slightly different to the one I normally use. I made this exactly as stated except instead of adding olive oil to finish I added two tablespoons of natural yoghurt. - 02 Feb 2010
There must be a mistake in the amount of lemon juice I used half and still found it far too sharp. - 28 Apr 2014
I totaly disagree with cooking eggplants in the oven. The only way is over an open gas ring, on a hot bbq or under a hot salamander (UK grill). I have eaten babaghanoush and moutabel when the eggplants were baked and the taste is unauthentic, no smokiness at all. I never saw a Lebanese, Syrian or Egyptian cook use a food processor either even when cooking for hundreds. They all used knives or an antiquated bowl chopper, see Hobart. abuali - 14 Apr 2017