I’m not usually a big eggplant fan, but baba ghanoush is one of my favorite dips, and we often make it a meal with some homemade pita bread, hummus, olives, tabouli, and some raw veggies. Great for dipping, spreading on toast, or on its own. If you haven’t tried making your own Baba Ganoush yet, give this recipe a go – it is simple, quick, and delicious.
- 2 large eggplants
- 3 garlic cloves, crushed
- 2 tbsp tahini (see note)
- 1 tbsp Greek-style yoghurt
- 2 ½ tbsp lemon juice
- 1 tbsp extra virgin olive oil
- Rub whole eggplants with a little olive oil and place on a sheet in the oven at 210/410 for 20 minutes, ideally turn them over halfway.
- Remove from oven and let cool a bit, then take off the ends and the whole peel should remove easily.
- Chop eggplants, and add with remaining ingredients to food processor to blend – add salt & pepper to taste.
To serve, drizzle with some fresh olive oil and garnish with some paprika or cumin (to taste). Serve with fresh-made pita bread, turkish bread, crackers, or raw veggies. Makes a great addition to an appetizer plate, or refrigerates well for tomorrow’s lunch.