Best Baba Ganoush

I have been growing Eggplant or Aubergine as I know it better in my garden during the summer. I’ve loved growing them but they are quite labour intensive and the plants are really large. There are easier plants to grow but the results are so delicious that it is well worth the effort in the end.

I have managed to harvest these cute fruits. Yes they are fruits but are commonly used and eaten as a vegetable. Whatever they are classed as, these little gems are beautiful and sweet when roasted.

I wanted to make the Best Baba Ganoush dip that I could and have the perfect recipe that show off their sweet flavour.

Click to share the love and treat others to this recipeClick To Tweet
5 from 1 vote
Print
Baba Ganoush
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 

A Silky Egg Plant Dip ideal for all occassions

Course: Snack
Servings: 6
Author: mainy - myrealfairy
Ingredients
  • 1 Egg Plant (Aubergine)
  • 2 tbsp Tahini Paste
  • 1 whole Garlic Clove
  • Salt and Pepper
  • 1 pinch Ground Cumin
  • 1 tbsp Olive Oil
Instructions

  1. Preheat the oven to 200 oc

     Wipe clean the skin of the eggplant.

    Place the eggplant halves, flesh side down, on a lightly oiled baking sheet then drizzle with olive oil. Bake for 30-40 minutes or until the eggplant fully softens through. 

    Remove from the oven and set aside to cool.

    When it is cooled, scoop out the flesh out and transfer to a food processor. 





  2. Do not use the skins in the dip, just the flesh.

  3. Add the garlic, lemon juice, ground cumin, olive oil and tahini paste. 

  4. Process until you achieve a puree consistency. 

  5. Add salt and pepper to your personal taste.

Recipe Notes

Top with a little olive oil and fresh coriander for garnish and aroma.

Let me know what you think to this and have you tried to grow your own?

Subscribe to Blog via Email

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Share7
Tweet
Pin21
WhatsApp
Buffer1
Share

33 thoughts on “Best Baba Ganoush”

  7. Congrats on that crop, are you growing them again this year? Thanks for the recipe, I do like aubergines.

    1. I’ve just planted some funky striped tomatoes and purple sprouts from a pack that my son had for Christmas 🎄

  14. Awesome – I am always nervy about eggplant / aubergine because when I cook it, it comes out all foamy and rubbery, undercooked, or slimy over cooked.
    If it’s going to get blitzed anyway I feel bit more comfortable!

  17. I grew my own aubergines last year and they took ages to germinate but eventually i got plants and four fruits. Love this veggie recipe.

  21. This sounds delicious! I’ve never tried it before but will have to have a go at cooking it myself now 🙂

  27. Wow! A blast from the past. I used to make and eat this when I was a student but have somehow forgotten about it. Many thanks for the recipe. I look forward to trying it.

    1. Hi Margaret, yes they’re quite big plants but I got there in the end:)

Comments are closed.