Baba Ganoush
Servings Prep Time
4-6people 10minutes
Cook Time Passive Time
45minutes 30minutes
Servings Prep Time
4-6people 10minutes
Cook Time Passive Time
45minutes 30minutes
Ingredients
Instructions
  1. Light the barbecue burners and heat to approximately 200°C Alternatively, pre-heat the oven to 180°C. *See notes.
  2. Make a few incisions in the eggplant with a paring knife or skewer.
  3. Lay the whole eggplant onto the grill section of your barbecue and close the hood.
  4. Check and rotate the eggplant every 15 minutes remembering to replace the range hood between each rotation.
  5. 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.
  6. Once cooked, place the eggplant on to a plate and cover with foil for around 30 minutes or until cool enough to handle.
  7. When the eggplant is cool, slice off the top and cut it in half.
  8. Peel away the skin, slice into pieces and place the flesh into the food processor.
  9. 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.
  10. Process for a minute or two until smooth.
  11. Taste test and adjust if necessary. You may need a little more salt or lemon depending on the size of the eggplant.
  12. 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.