Baba Ganoush – a simple dip recipe

Following the Levantine/Middle Eastern thread, we are back with another aubergine recipe. This time, we are using our beloved vegetables for a famous dip recipe, Baba Ganoush. While there can be variants, the classic recipe is very simple. This is the ideal dip to serve as a starter with crudities, a few toasted slices of your favourite sourdough, or your favourite home made pitta bread.

2 medium aubergines/eggplants
1 tbsp tahini
1 garlic clove
a squeeze of lemon juice
salt and pepper
sesame seeds
extra virgin olive oil

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Step 1 – Place the aubergines in the oven at 180º for 40 minutes until completely roasted.

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Step 2 – Once the aubergines are roasted, let them cool down a little and place them in a colander. Slice them into chunks and let them cool off in the colander, so they also lose all the excess water.

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Step 3 – Place the aubergines in a hand mixer bowl, add the tahini, garlic, plenty of salt and pepper, a squeeze of lemon juice, and mix together until you have a creamy texture.

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Step 4 – Move your cream to a serving dish, and decorate with ground cumin, sesame seeds and drizzle with extra virgin olive oil. You can add some finely chopped parsley to serve.

Baba Ganoush_recipe_dip_5

And what is your favourite dip? Have you tried making baba ganoush before?


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3 Comments Add yours

  1. chef mimi says:

    This looks good! I like it with the toasted seeds on top.


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