Baba Ganoush | How to make Egyptian Style Baba Ganoush | Egytian Aubergine Dip
Baba Ganoush (Roasted Eggplant Dip) or Baba Ghanouj is a traditional Middle eastern dish made with eggplants. This smokey and creamy roasted eggplant dip is made with tahini, garlic, lime juice and olive oil. Perfect with warm pitta bread and veggies!!
Servings: 6 people
Ingredients
- 3 medium Aubergine / Eggplant (approx 750-800 gms total)
- 4 tbsp Tahini
- 3 tbsp Lemon/ lime juice (freshly squeezed)
- 4 large Garlic cloves (crushed in a garlic crusher or grated with a microplane grater)
- Salt as per taste
- 1-2 tbsp Extra virgin olive oil
- coriander/parsley leaves chopped (optional)
- sumac (optional)
Instructions
- Let's start by roasting the eggplant. Wash and dry the eggplant. Then pierce the eggplant all over with a knife or fork. I roasted the eggplant in my oven. Grill the eggplant turning every 5 mins. Grill until its is soft and tender. Note**
- When the eggplants are roasted place then in a large bowl and cover it with a foil for at least 30 minutes to retain the smokey flavours.
- While the eggplant is resting it will give out some smokey liquid. Do not discard the liquid it adds to the smokey flavour.
- Now skin the roasted eggplants and add tahini, lime juice, garlic and salt.
- Mash everything well with a masher or fork (for a smoother texture put everything in a blender and blend it well).
- Taste the dip. Add salt or more lime juice or tahini if desired. (The quantities I have written here gives exactly the same flavour as we had it in Egypt)
- Drizzle with some extra virgin olive oil. Sprinkle some sesame seeds or coriander/parsley or sumac(optional).
- Baba ganoush is served cold. Serve it with pitta or fresh crunchy veggies.
Notes
**You can also roast the eggplant on the stove top. I have tried both the methods and both yielded me amazing flavours.