I honestly do not know how I had never tried Baba Ganoush before. For as long as I can remember I’ve loved hummus, guacamole, and almost all of the variety of dips out there. Yet, somehow I seemed to have missed Baba Ganoush. Since my first taste of this rich, creamy dip I have been obsessed. I can’t and won’t stop eating it. I love aubergine, and the fluffy melt in the mouth texture it has when it’s been cooked right. So when it’s been baked into this dip, it is complete Aubergine perfection. Although it requires some time to make – as the Aubergine needs a while to cook, it is completely worth it. You can serve it how ever you like, and enjoy it with some pita, tortillas, my falafel’s, or even with pasta!! Delicious.
1 aubergine (325g)
2 tbsp sunflower oil
pinch salt and pepper
2 cloves garlic, crushed
3 tbsp tahini
4 tbsp freshly squeezed lemon juice
½ tsp ground cumin
PREHEAT YOUR OVEN TO 200C / 392 F
1. Firstly, slice your aubergine in half lengthways. Then add it into a baking dish, and drizzle each half with 1 tbsp of sunflower oil, and generously sprinkle with some salt and pepper. Next, add the aubergine into the oven and bake for 50-55 minutes until soft.
2. When the aubergine has baked, remove it from the oven. Using a spoon, scoop out the soft inside from the aubergine and discard the skin. Then, move the soft inside of the aubergine into a food processor, followed by the lemon juice, garlic, tahini and cumin. Blend all of the ingredients together until a smooth dip has formed. Then, pour the dip into a bowl to serve straight away, or into the fridge to cool.