Creamy Homemade Baba Ganoush

Name: Creamy Homemade Baba Ganoush
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 2 medium aubergines; 4 tbsp extra-virgin olive oil; 2 tbsp tahini; 1 large lemon, juiced; 1 clove garlic cloves, finely chopped; 1 tsp cumin seeds, toasted; 1 handful handful of parsley leaves roughly chopped, to serve; 1 as needed flatbreads or pittas and vegetable crudités, to serve

Discover the smoky, velvet-smooth flavor of authentic baba ganoush with this simple roasted eggplant dip. Perfect for sharing, it pairs beautifully with warm flatbreads and fresh vegetable crudités.

Servings4 Portions

Prep Time15 Mins

Cook Time30 Mins

Difficulty

Easy

Ingredients

medium aubergines
2
extra-virgin olive oil
4 tbsp
tahini
2 tbsp
large lemon, juiced
1
garlic cloves, finely chopped
1 clove
cumin seeds, toasted
1 tsp
handful of parsley leaves roughly chopped, to serve
1 handful
flatbreads or pittas and vegetable crudités, to serve
1 as needed

Step-by-Step Instructions

Preheat your oven to 240°C (220°C fan/gas 9). Slice the aubergines in half lengthways and use a small, sharp knife to score a diamond pattern into the flesh.

Brush the flesh with a tablespoon of olive oil and season with salt. Pierce the skin in several places with a knife, then place them cut-side down on a baking tray.

Roast for 20-25 minutes until the aubergines are charred and completely soft. Remove from the oven and allow them to cool.

Once cooled, scoop the flesh into a food processor, discarding the charred skins. Add the garlic, toasted cumin seeds, tahini, and lemon juice. Season well and pulse to combine.

With the motor running, slowly drizzle in the remaining olive oil (reserving 1 teaspoon for garnish) until the dip is thick and smooth. Adjust seasoning to taste.