Baba Ganoush Recipe
This easy Baba Ganoush Recipe is a delicious Vegan, Dairy Free and Gluten Free dip that's perfect for scooping with our Gluten Free crackers.
Equipment
- barbecue or char grill
Ingredients
- 2 eggplants
- 1/4 cup tahini paste
- 1 garlic clove, finely chopped
- 1 lemon, juiced
- salt & pepper
- extra virgin olive oil
- garnishes such as chopped parsley, roasted pine nuts, sumac or black olives
Instructions
- Over a lit gas flame, roast your whole eggplants for five minutes on each side, turning with a set of tongs for 20 minutes, until the skin is charred and the eggplant looks 'collapsed'. I prefer to use a barbeque as the eggplants roll around less!You can also roast your eggplants in a hot oven but they don't get that lovely smoky flavour.
- Place your cooked eggplants in a colander over a bowl to allow any excess juice to drain from the eggplants.
- Once the eggplants are cool enough to handle, remove their charred skins and stems, placing the soft flesh in a clean bowl.
- I like to mash the drained eggplant flesh with a fork so that it retains some of its texture. Add the tahini paste, garlic, lemon juice and mash to your preferred texture. Season to taste. You might prefer your Baba Ganoush smoother - in that case, you can use a food processor to combine the ingredients.
- To serve your Baba Ganoush, spread the dip in a shallow bowl, creating some hills and valleys in the surface. Swirl over favourite extra virgin olive oil through the grooves and scatter with your preferred garnishes like sumac, olives, fresh herbs and roasted pine nuts.
Notes
We like to use Grumpy Grandma's Wood Smoked Extra Virgin Olive Oil in our Baba Ganoush recipe.