When I was a contestant on The Big Allotment Challenge, we were tasked with making dips using our own allotment produce in Week 3. Baba Ghanouj is easily my favorite dip and the main reason I go out for Lebanese food... mmmm.... This is a lovely smoky aubergine dip that is quite easy to make and tastes delicious. Serve it with pitta bread or vegetable crudités.
Ever tried this?
To get that smoky taste, a whole aubergine is grilled over the hob. To see how it's done, watch this video and read the original recipe here (SBS Australia). This is where I learnt how to make Baba Ghanouj.
Tahini is paste made from ground sesame seeds. I used Tahini by Sainsbury's which is available from Sainsbury's.
Baba ghanouj Aubergine Dip
Ingredients
1 medium sized aubergine (eggplant)
1 garlic clove, minced
1/2 tablespoon tahini
Juice of half a lemon, use more or less to taste
sea salt, to taste
extra virgin olive oil, for drizzling
paprika
Method
Place a whole aubergine over a flame and cook until it is tender on the inside.
When cooked, remove from heat using tongs and submerge in a bowl of cold water. Once it has cooled down, peel off and discard the skin.
Roughly dice the aubergine and place into a processor with garlic, tahini, lemon juice and salt.
Process until smooth. Drizzle olive oil and sprinkle a little paprika over top.
Serve with pita bread or vegetable crudités.
