Eggplant dip (Baba Ganoush)
An ever popular Middle Eastern dip, Baba Ganoush is a creamy eggplant dip. Eggplants, or aubergines, are grown year round in the region and often used in the local cuisine.
To make this eggplant dip, I use two largish eggplants. The recipe is creamy and mild for both an adult dip or for children, making it an ideal family recipe. Use it as a dip with crudités or spread it on toast and cut into fingers for babies and toddlers to munch on. For babies, remove the salt and adjust the seasoning and lemon to your taste. The recipe makes a smooth and thick dip—for a thinner consistency, just add a little more olive oil.
Baba Ganoush (Eggplant dip)
Makes about 500ml
2 large eggplants
3 tbsp tahini paste
1 clove garlic, peeled
1 - 2 tbsp extra virgin olive oil
1/2 teaspoon salt, to taste
1/4 teaspoon ground cumin
Juice of half a lemon, or more to taste
Preheat the oven to 200 degrees C / 400 degrees F.
Wash the eggplants and pierce each one with a knife a few times. Place onto a small greased baking dish and bake uncovered for about 1 hour, turning once halfway during cooking. The skin will start to bubble and wilt on the outside and it should be very soft inside – this is what makes this dip so creamy.
When it’s done, remove from the oven and allow to cool. Slice each eggplant in half, scoop out the soft flesh into a food processor and discard the skin. Add the remaining ingredients and blend until smooth. Check the seasoning and lemon to taste, and adjust the consistency with extra olive oil if you wish. Store in a container with a lid and refrigerate until required.