Check out the preservatives listed on a tub of commercial dip and you might be inspired to make your own. Its so easy made with either a food processor or mashed by hand and tastes so much better than store bought.
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| Prep Time | 10 minutes |
| Cook Time | 45 minutes |
| Passive Time | 30 minutes |
| Servings |
people
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Ingredients
- 1 large globe eggplant
- 2 tbs tahini
- 1 - 2 tbs lemon juice
- 1 small garlic clove
- 1/2 tsp good quality salt
- 1 tbs olive oil
- 1 tbs chopped parsley optional ( for garnish)
- 6 pomegranate seeds optional (for garnish)
Ingredients
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Instructions
- Light the barbecue burners and heat to approximately 200°C Alternatively, pre-heat the oven to 180°C. *See notes.
- Make a few incisions in the eggplant with a paring knife or skewer.
- Lay the whole eggplant onto the grill section of your barbecue and close the hood.
- Check and rotate the eggplant every 15 minutes remembering to replace the range hood between each rotation.
- The eggplant is cooked when the skin becomes wrinkled all over and the flesh is very soft when tested with a skewer. On my barbecue, this takes approximately 45 minutes.
- Once cooked, place the eggplant on to a plate and cover with foil for around 30 minutes or until cool enough to handle.
- When the eggplant is cool, slice off the top and cut it in half.
- Peel away the skin, slice into pieces and place the flesh into the food processor.
- Mince the garlic (using a micro plane if you have one) and add it to the food processor with the tahini, 1 tbs of the lemon juice and salt. **If you don't have micro plane, peel and roughly chop the garlic clove. Place the clove onto a chopping board, sprinkle with a little slat and rake thoroughly with a fork until it forms a paste.
- Process for a minute or two until smooth.
- Taste test and adjust if necessary. You may need a little more salt or lemon depending on the size of the eggplant.
- Place into a small bowl or small deep plate, drizzle with a little olive oil and sprinkle with finely chopped parsley and a few pomegranate seeds. Serve with pita or Turkish bread.
Recipe Notes
*If you don't have a barbecue, you can easily cook the eggplant in the oven. Pre heat to 180°C and cook for approximately 45minutes to 1 hour or until soft. Then follow the remaining instructions.
*Baba Ganoush will keep for about 5 days in the refrigerator.
*If you don't have a food processor, you can mash the cooked eggplant with a fork. The texture wont be as smooth, but will taste just as good.
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