A creamy eggplant dip with a Lebanese influence roasted and sesoned with tahini and lemon juice. A perfect appetizer and delicious.
- 2 large Eggplant
- 1 cup tahini paste
- 2-3 cloves garlic cloves- chopped
- 2 tbsp lemon juice fresh
- ½ tsp cumin powder
- ¼ tsp liquid smoke optional
- a pinch cayenne pepper
- 1 tsp water- opt
- 1 tbsp oilive oil to drizzle
Cut and wash and pat dry the eggplant/aubergine and pierce them and wrap them in foil and either use a bbq or your oven 200 deg for 35 min until soft
Let it cool and scoop the pulp out and throway the pel of the eggplant.
Drain any excess water and put in the blitzer along with all th other ingredients (garlic, tahini, lemon juice saltm, cumin)
Scoop it out into a bowl and drizzle it with oil and add a bit of paprika and some coriander leaves to garnish.
Check seasoning and Smokey Baba Ganoush is ready .
Why is is called Baba Ganoush?
The name comes from its origin from Lebanon in arabic where BabA is referred to as 'Father' and Ganoush means 'spoiled'
When you cook it on a BBQ the smokey flavour comes through whilst cooking it on open fire. If you are cooking it in the oven use liquid smoke or smoked paprika to get the smokey effect.
Ways to eat?
The eggplant dip is often paired along with mezzo platter or with dips with flat breads, can be used as spread too or with crunchy veggies
Can be eaten warm or cold
Always use fresh ingredients it makes all the difference, the tahini paste (sesame paste) and fresh acidity of the lemon juice will come through bold with Baba Ganoush Season it always and allow the flavours to develop by keeping it in the fridge and will thicken.