I can’t believe we waited so long to start cooking Baba Ganoush at home. We don’t know why we thought this delicious dip was way more difficult to make than it actually is. We have been making this dish for a few years now, and it is always a hit at home. You don’t need many ingredients for this recipe: Eggplants, garlic, tahini, lemon, olive oil, and our special ingredient, fresh mint. Simple right?
The best way to cook the eggplants is on the barbeque or charing them directly on a gas flame. This will bring out a strong smoky flavour. As many of us don’t have that option available, you can roast the eggplants in the oven for around 35 minutes and it will still taste amazing.
What to serve with Baba Ganoush
Baba Ganoush is a perfect dip to go with your Middle Eastern and Mediterranean recipes. It has a lovely smooth consistency without having to put it through a blender. Combine the dip with falafels, pita bread, an assortment of fresh vegetable sticks and salad. You can enjoy this dip on a hot summer day with a really fresh and healthy salad like our Greek Salad or in winter, with homemade falafels, toasted pita bread or our amazing lemon and rosemary potato wedges. Another delicious option to cook with your Baba Ganoush is this vegan and exquisite Spring Vegetable Tart from Seven Roses.
- We love cooking our baba ganoush with fresh mint leaves. They give the dip a nice fresh taste. If you don’t have fresh mint, you can use parsley or garnish with pomegranate.
- If you are cooking for the whole family including your toddler or kid, don’t use too much garlic. We find that using one clove is more than enough when our toddler Luca is having baba ganoush.
The Best Baba Ganoush
- 3 large eggplants
- 1 garlic clove crushed
- 2 tablespoon tahini
- 1/2 lemon juiced
- 2 tablespoon extra virgin olive oil
- 2 tablespoon mint chopped
- Salt and pepper to taste
- Cut the eggplants in halves and place them in a baking tray. Drizzle some olive oil on the top and a sprinkle of salt. Turn them upside down and roast in the oven for 30 to 45 minutes at 200C. Roast the eggplants until they are tender and have started to collapse.
- With a spoon, scoop the flesh out and place it in a strainer for 10 minutes. This will get rid of the excess water that the eggplant contains.
- Chop the eggplant into small pieces. We use scissors for this step. Add the crushed garlic, tahini, lemon juice, olive oil, mint, salt and pepper and mix with a fork until everything is incorporated. Taste and adjust seasoning if needed.
- Garnish your baba ganoush with chopped mint leaves or pomegranate before serving.
- Add some extra virgin olive oil before serving.