Baba Ganoush
Baba Ganoush
Baba ganoush blends creamy, smoky roasted eggplant with the nutty
richness of tahini and a bright, zesty hint of lemon.
Servings
4
Prep time
Cook time
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.
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