Baba Ganoush is a great Middle Eastern dip to whip up when you need some snack-love to see you through the day. And with aubergines at their very best right now it’s the perfect time to get ganoushing!
I remember the very first time I tried Baba Ganoush.
It was probably 20 years ago and I fell in love with the name before I even knew what it was!
For those that haven’t crossed paths with Baba Ganoush before, it is a silky smooth dip originally from the Middle East.
It would normally be served as part of a meze, or spread of little bowls of various, much like the Spanish Tapas.
Baba Ganoush is made by charring & removing the skin of an aubergine and then mixing the flesh with garlic, tahini, lemon juice and seasonings.
It tastes amazing and is perfect served with some crusty sourdough bread or fresh crudites to dunk in.
I grilled my aubergines over the ember of Jonny’s breakfast fire last time he had some mates over camping in the woods.
Whilst they lend the Baba Ganoush a lovely smoky flavour, you don’t need to build a campfire in the garden!
Add in a little smoked paprika if you want a smoky taste with none of the effort, and cook them under a hot grill.
Serve this tasty little dip up with some flatbread or a crusty loaf, on top of a jacket potato, or a fresh vibrant salad and some cured meats if the feeling grabs you.
Or you could do as I did and just sneak a finger-full every time your pass the fridge ;)
- 2 medium aubergines
- 2 cloves garlic minced
- 1/2 teaspoon salt
- 3 level tablespoons tahini
- Juice of 1 lemon
- 1 tablespoon fresh parsley chopped
- 1/2 teaspoon ground cumin plus a little more to serve
- Grill the aubergines over a campfire, BBQ or under a grill until the skin blackens & blisters.
- Let cool a while and then removed all the bits of skin. Squeeze the flesh between your hands to remove the water from the flesh as this will make your baba ganoush too watery and bitter tasting and mash the remaining flesh with a potato masher or in a blender.
- Crush the garlic cloves with the salt, and mix together with the aubergine.
Do you love baba ganoush? If so, what do you tend to serve it with?
And if you need more aubergine inspiration, check out my fun Griddled Baby Aubergine & Goats Cheese Towers!
Nayna Kanabar (@SIMPLYF00D) says
Aubergine is one of my absolute favorite vegetable so this recipe really rocks my boat.
Jane Sarchet says
Oh really Nayna?! How funny, mine is broccoli or Brussels sprouts :D
Janice @FarmersgirlCook says
For some reason I’ve never made Baba Ganoush, I need to remedy that as soon as possible :o
Jane Sarchet says
Oh you must Janice, it’s really lovely :)
Dannii @ Hungry Healthy Happy says
There is a Lebanese place near us that does the BEST baba ganoush. I have tried to recreate it, but it just never tastes as good.
Sylvia @ Happiness is homemade says
I just ordered takeaway with baba ganoush as a side! Janie your photos are simply stunning! Haven’t been here in ages, I noticed you and Manjiri were on Happy Egg farm and Ayelsbury is just round the corner from Luton, shame I had to work :(
Thank you for stopping by my blog. I had hard couple of months but I’m back now, hopefully this time for longer :)
Charlie @ The Kitchen Shed says
Looks fantastic! I’ve never made baba ganoush before, but i think i would be able to make this!
Jane Sarchet says
It’s dead easy Charlie, and well worth the bother :)
Platter Talk says
I’m actually on my way to the farmers mkt. and will be picking up ingredients for this recipe!