Baba ganoush

Baba ganoush

By
From
Vegan Goodness
Serves
4-8
Photographer
Jessica Prescott

The unique, smoky taste of baba ganoush comes from the process of blackening the aubergine. I like to blitz mine so it’s smooth, but you can also use a fork if you prefer something a little more rustic and chunky. Either way, it’s delicious.

Ingredients

Quantity Ingredient
1 large, medium-sized aubergines
2 garlic cloves, peeled, (optional)
1/2 lemon
1 generous tablespoon tahini
drizzle olive oil
1 teaspoon cumin seeds
1/2 teaspoon smoked paprika, (optional)
sea salt flakes
handful flat-leaf parsley, finely chopped, to garnish
toasted pine nuts or flaked almonds, to garnish

To serve

Quantity Ingredient
Seedy crackers
salty corn chips
Falafel

Method

  1. First, blacken the aubergine. Preheat your oven to its highest temperature. Pierce the aubergine a few times with a fork, place it on a baking tray on the top shelf (or second-to-top if your aubergine is too big) and cook for around 5–10 minutes, until the skin is black and blistering. Turn over and repeat. Alternatively – if you are lucky enough to have a gas stove or barbecue – you can place it over an open flame and turn with tongs as it blackens and blisters.
  2. While the aubergine is cooling, prepare the other ingredients. There’s not much to do here really, just roughly chop the garlic and juice the lemon.
  3. Once the aubergine is cool, cut it open and scoop out the flesh. Some people like to discard the seeds, but I keep mine because it seems a shame to throw them away. Place the flesh in a bowl or blending receptacle with the chopped garlic, lemon juice, tahini, olive oil, cumin seeds, paprika and some salt. Being the salty lady that I am, I like to use about 1 teaspoon of salt flakes. If you’re less salty, start with ½ teaspoon. Mash with a fork or blend with a food procressor, until everything is thoroughly combined.
  4. Put the dip into a new serving bowl and garnish with the parsley and toasted pine nuts or flaked almonds. If not eating immediately, chill until ready to eat.
  5. Serve with seedy crackers, salty corn chips, falafel, soft bread or toasted bread. Anything that calls for a dip, really.
Tags:
healthy
vegan
vegetarian
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