This baba ganoush has an amazing, delicious taste and a smooth, silky and creamy texture. It’s a great spread to eat on its own with some raw vegetables, like carrots, red, green or yellow peppers, cherry tomatoes, cucumbers, radishes and olives. You can also spread it on bread or make it a part of a sandwich. My favourite way to eat it is as a part of Lebanese meze with other amazing dishes: tabbouleh salad, fattoush salad, hummus, falafel balls, tahini sauce, tahini and carob molasses and pita bread.
There are two main ingredients in this baba ganoush: aubergines and tahini. The aubergines are halved and roasted in the oven until the top flesh gets nicely caramelised. Remove the skin and use only flesh to get the best taste. The flesh of roasted aubergines is mixed together with lots of tahini, lemon juice and spices. Use tahini which taste you love for this recipe. Hulled tahini has much better taste because it is not as bitter as unhulled. But hulled tahini brands can also be quite different in taste. Choose the one that you like the best from what is available in your area. Decorate your baba ganoush with some olive oil, smoked paprika, parsley and pomegranate seeds.
Have you made this recipe? Let me know in the comments below. I would love to hear your feedback.
Baba Ganoush (V, GF)
Ingredients
- 3 medium aubergines
- olive oil for brushing
- 108 g (6 tbsp) hulled tahini
- 22.5 ml (1 1/2 tbsp) freshly squeezed lemon juice
- 1/2 tsp ground cumin
- heaped 1/3 tsp salt or to taste
- a pinch of black pepper
Instructions
- Cut the top green part off the aubergines. Then cut each aubergine in half lengthwise. Put all 6 halves on a baking tray so that the cut side is facing up. Brush the top side with a little bit of olive oil. Roast them at 180 °C for 40 min.
- When the roasting is done, take them out and let them cool a little bit. Then scoop the flesh out with a spoon, discard the skin (do not skip this step as it makes all of the difference in taste). Put flesh of the aubergines into a blender.
- Put the other ingredients into a blender too and mix together well.
- Transfer the mixture into a bowl and top with desired toppings, like a drizzle of olive oil, a dash of smoked paprika, chopped parsley and pomegranate seeds.
- You can serve baba ganoush as a snack with some vegetables (carrots, cucumbers, tomatoes, peppers, radishes, olives), as part of a Lebanese meze with other dishes (tabbouleh, fattoush, hummus, falafel balls, pita bread, tahini sauce, tahini and carob molasses) or spread it on a bread.
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