Baba Ganoush is a Middle Eastern eggplant dip mixed with olive oil, tahini, garlic and lemon juice. This delicious creamy dip with a delicate smoky flavour is incredibly easy to make.
- 1 large eggplant
- 3 tablespoon olive oil extra virgin
- 1 clove garlic
- 1 tablespoon tahini paste
- 1 tablespoon fresh lemon juice
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika powder
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- fresh parsley
- olive oil
- paprika powder
Preheat the oven to 180°C (350°F). Pierce a few small holes into the skin of the eggplant and put in the oven on an oven dish. Roast the eggplant for 45 minutes until soft.
Take the eggplant out of the oven and let it cool down a bit. Cut the roasted eggplant in half and scoop out the insides. Throw away the skin. Add the insides into a blender or food processor. Add the olive oil, garlic, tahini pasta, smoked paprika, cumin, salt and pepper and blend to a smooth mixture. Add a bit of lemon juice, blend again and taste. If you need more lemon juice, tahini or other spices, add more. Make sure the mixture is not too runny.
Put the baba ganoush in a sealed container in the fridge to cool for at least 2 hours.
Serve the dip with a drizzle of olive oil, a pinch of paprika powder (smoked or standard) and some fresh parsley, finely chopped.