Baba Ganoush

Baba Ganoush

By: Georgia Harding

Baba ganoush blends creamy, smoky roasted eggplant with the nutty
richness of tahini and a bright, zesty hint of lemon.

Recipe

Vegan, Gluten-Free

Ingredients

• 500g eggplant
• 2 tbsp extra-virgin olive oil, divided
• 1⁄4 cup hulled tahini
• Juice 1 lemon (approx. 2 tbsp)
• 1 clove garlic, minced
• Sea salt & freshly ground black pepper, to taste
• 1⁄4 tsp ground cumin
• 1⁄4 tsp smoked paprika
• Vegetable sticks or pita bread, to serve

Method

• Preheat oven to 200°C (fan-forced).
• Slice the eggplant in half lengthways. Rub
  the white flesh with 1 tbsp olive oil and
  place flesh-side down on a baking tray. Bake
  for approx. 30 mins or until the eggplant
  is very soft. The time this takes will vary
  depending on the size of your eggplant.
• Once cool enough to handle, scrape the
  white part of the flesh into a sieve and
  sit over a bowl for 10 mins. You can press
  down on it to extract as much moisture
  as possible.
• In a medium-sized bowl, mix the eggplant,
  tahini, lemon juice, remaining olive oil,
  garlic, salt, pepper, cumin and smoked
  paprika until smooth and creamy.
• Taste it and adjust the flavours to suit
  your taste. I like the sour lemon to balance
  the earthy eggplant and tahini. Salt is
  important as it balances the flavours.
• Serve with vegetable sticks or pita bread.