Aubergine Dip of Your Dreams
Baba ganoush (baba ghanoush) is a middle eastern aubergine dip made from roasted aubergine, sesame seed paste and olive oil. Traditionally the aubergine is cooked on open fire so it gets a smoky flavour, which I can tell from my own experience definitely makes the difference. However, oven works just fine and you can save the open fire adventures for the next bbq season - serving baba ganoush along with grilled veggies or meat is an equally good idea.
You can either make a vegan or vegetarian version, depending whether or not you stir in some greek yogurt. I like it both ways. Yogurt adds a smooth milky flavour, but without it the taste of aubergine and tahini is more clear so you can choose what tastes best for a certain occasion. I like to use light tahini (which is made of hulled sesame) because of it’s subtle flavour.
You can find quality tahini in specialty food stores like “Eastanbul”, where I stop by not only to shop for ingredients, but have a cup of Turkish tea with their homemade pistachio-anise baklava. It’s quite rare to find a place like this in Lithuania.
Steps of making baba ganoush:
Roast the aubergine in the oven
Scoop out the cooked flesh from the aubergine, mix it with tahini + olive oil + salt and blend until smooth.
Dress up the spread + stir in some greek yogurt (optional)
Makes 1 small bowl | Active time: 10 minutes | Total time: 1h 10 minutes
- 1 medium aubergine
- 2 tbsp of light tahini
- 2 tbsp of extra virgin olive oil + more for cooking and serving
- a pinch of sea salt
- 1 tbsp of greek yogurt
Preheat oven to 200C (fan) 220 (no fan). Pierce aubergine with a knife and drizzle some olive oil over it then wrap it in foil. Place in the oven for about 1 hour or until the aubergine cooks through.
Make The Spread
Scoop out the cooked aubergine flesh from its peel. Blend aubergine with tahini, olive oil and salt until smooth. If you wish, stir in some greek yogurt, add more salt if needed. Serve with a drizzle of olive oil and some pita or bread of your choice.