Are you a big dip fan? I surely am, I adore dips like hummus, homemade tomato ketchup, homemade pesto, salsa and guacamole. Baba Ganoush falls into that list of likes. Think of a more creamy, smoky and spicy version of hummus. I was never a fan of cream. But now that I eat clean I have found that I appreciate homemade, vegan versions of dips. Because there isn’t a hint of dairy I can eat these dips and enjoy them.
Baba Ganoush is a traditional cuisine of the Levant in Southwest Asia. The dish is made up of aubergines / eggplants, tahini, parsley and other seasonings. It is a smoked dip that adds depth of flavour to whatever it is paired with.
What can I add my Baba Ganoush to?
– Use it as a dip and dip toasted pitta breads or stuffed vine leaves.
– Slather the dip onto a pitta and add falafels and salad for a beautiful wrap.
– Make a falafel platter. You will need falafels, baba ganoush, stuffed vine leaves, hummus, pickled peppers, salad and tabbouleh.
For the best Baba Ganoush you need to smoke your aubergines. In order to do this hold the aubergine over an open flame to char it. If you do not have this option leave them on a stove top for ten minutes. If you like me you find this a wee bit dangerous pierce them and pop them into the oven at 200°C for 30 minutes. Remove the aubergines when they are soft enough to poke a fork through.
I followed David Lebovitz’s recipe for Baba Ganoush and what a splendid recipe it is! It’s vegan, it’s delicious and it’s a winner.
To make baba ganoush you will need 2 aubergines, a handful of parsley, a few coriander leaves, 1 dried chilli, 1 tsp black pepper, 2 garlic cloves, 1 tsp cumin, 80 g tahini, 2 tablespoons lemon juice, 1 tablespoon olive oil.
-Preheat the oven to 200°C.
-Pierce the aubergines and place them onto baking paper then onto a tray. Place in the oven.
-Or you may char the aubergines over an open flame for 10 minutes.
-Once the aubergines are soft enough remove them from the oven and leave on the side to cool.
-Cut the aubergines half and scoop out the fleshy middle.
-Add the pulp to a blender.
-In the blender add the rest of the ingredients.
-Pulse the mixture until smooth.
-Serve up as a dip and plenty of pitta chips to dunk.
- 2 aubergines
- a handful of parsley
- a few coriander leaves
- 1 dried chilli
- 1 tsp black pepper
- 2 garlic cloves
- 1 tsp cumin
- 80 g tahini
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- Preheat the oven to 200°C.
- Pierce the aubergines and place them onto baking paper then onto a tray. Place in the oven.
- Or you may char the aubergines over an open flame for 10 minutes.
- Once the aubergines are soft enough remove them from the oven and leave on the side to cool.
- Cut the aubergines half and scoop out the fleshy middle.
- Add the pulp to a blender.
- In the blender add the rest of the ingredients.
- Pulse the mixture until smooth.
- Serve up as a dip and plenty of pitta chips to dunk.