Eggplant dip (baba ghanouj)
Fresh Baba Ganoush is the bomb.
Served with some oiled and grilled Turkish bread, you have heaven.
This straightforward recipe is about as traditional as I can find and we served it across a few days including a family dinner where it was a hit.
The effort is worth the reward.
3 medium eggplants
1 ½ tbsp tahini
1 tbsp lemon juice
1 – 2 garlic clove
2 tsp salt
1 tbsp extra virgin olive oil
1 tsp sweet paprika
Finely chopped flat-leaf parsley
Finely diced tomato
Oiled, grilled Turkish bread slices to serve
- Grill the eggplants whole over a gas flame, turning with tongs until the skin is evenly blistered and the flesh is soft. Soak in cold water for 10 minutes to cool.
- Peel the eggplants and leave to drain for 15–20 minutes.
- Place the eggplant in a food processor with the tahini, lemon juice, garlic and salt and process until well combined and creamy. Add extra tahini, lemon juice or salt to taste.
- Scoop into a serving bowl and make a well in the center. Pour the oil into the well and sprinkle paprika, parsley and tomato on top.