My favourite vegetable strikes again! Aubergine, as you will know, if you have read some of my other posts, is potentially my most used ingredient. And aubergine in the form of a dip? Scooped up with a delicious homemade Lebanese bread? The BEST. Baba Ganoush is just that. A tasty blend of soft creamy grilled aubergine mixed with warm, nutty tahini to create possibly the tastiest side dish ever. It has all my favourite things – aubergine, garlic, salt in one tasty dish.
This Baba Ganoush recipe is from Paul Hollywood’s bread book. It is listed in the book as a side for a Middle eastern bread called Maneesh (which you should definitely try with this Baba Ganoush – it’s really easy!). The recipe is simple, with very little prep, and doesn’t even need a blender! I quite like leaving it chunky, but if you like a smoother dip, you just need to chop the aubergine a little smaller.
I may be biased, but I think this is one of the best recipes I have found. It makes the perfect starter, or side or even a meal in itself if you love it as much as I do! I hope you do!
Easy Baba Ganoush
- 3 aubergines
- 3 garlic cloves
- 1 tsp salt
- 1 lemon
- 2 tbsp tahini
- 3 tbsp olive oil
- Preheat your grill to the highest setting. Prick your aubergines all over with a fork. Place under the grill for around 20 minutes.
- Meanwhile, finely chop your garlic. Add the salt, and use the side of your knife to smush the garlic and salt together to form a sort of paste.
- Add the garlic paste to a large bowl, and add the tahini and olive oil. Juice the lemon, and stir into the mixture. Season with some black pepper.
- After 20 minutes under the grill, take the aubergines out. Carefully turn them over, and place under the grill for another 15 minutes.
- Take the aubergines out. They should be tender and soft. Let them cool for a few minutes until you can handle them.
- Slice the tops off the aubergines, then halve them lengthways. Using a spoon, scoop the soft flesh away from the skin of the aubergines, and discard the skin.
- With a large knife, Chop the aubergine flesh until it is the desired consistency. Add the aubergine to the tahini mixture and stir in.
- Season with more black pepper, a drizzle of olive oil, and some fresh parsley. Serve with Maneesh bread.
Method in Pictures
Gather your ingredients
Prick your aubergines with a fork
Grill your aubergines on the highest heat for around 20 minutes
Meanwhile, finely chop your garlic
Using the side of a knife, crush the salt into the garlic to make a paste
Add to a bowl along with the tahini
Add the olive oil
Juice the lemon, and stir into the mixture
Season with black pepper
After 20 minutes, turn the aubergines over and grill for another 15 minutes
Let the aubergines cool for a few minutes
Cut the tops off the aubergines, then halve lengthways
Using a spoon, scoop the flesh of the aubergine away from the skin. Discard the skin
Finely chop the aubergine flesh
Stir the aubergine into the tahini mixture
Garnish with fresh parsley and a drizzle of olive oil
Serve with freshly baked Maneesh bread