Classic Baba Ganoush Recipe – Smoky Middle Eastern roasted eggplant dip with garlic, lemon, olive oil. Mutabal and Baba Ghanoush are both smoky eggplant dips but Mutabal is creamy and tahini-based (often with yogurt), while Baba Ghanoush is chunkier, often without tahini.
Ingredients
- 1 aubergine
- 2 to 3 tbsp tahini paste, optional
- 1 tomato diced
- 1 onion diced
- 2 cloves garlic, minced
- ½ lemon juiced
- 1-2 tbsp olive oil
- herbs, salt, cayenne pepper, to taste
Method
- Roast the aubergine on high for about 15 minutes until the skin is burnt and the pulp is soft and tende
- Peel off the skin then mash it using a blender, fork or a potato masher.
- Add tomato, onion, garlic, lemon juice, olive oil, seasoning and blend.
- Chill.
- To serve, drizzle with a little bit of olive oil, and garnish.
- Serve with bread or vegetables.
Tips
- Quick Fix for Watery Result: Mix with Greek yogurt and a bit more garlic and/or more tahini will make it thicken up.
- Salting eggplant draws out the moisture, allowing it to get crispy and caramelized on the exterior, and keeping it from getting soggy in the final dish. Some say it removes bitter flavors, but since bitterness has been bred out of most modern eggplants, salting is primarily about texture.