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Baba Ghanoush

by alis (follow)
Easy (2874)      Vegetarian (1517)      Snacks (239)      Eggplant (76)      Dips (33)     
A fresh, healthful and tasty middle eastern dip.

baba ghanoush, dip, entertaining
Serve with warm crusty bread or sourdough

Being naturally vegan and gluten-free, a creamy texture is perhaps not what you would expect from this recipe. We can thank tahini and it's smooth, nutty flavour for this. It's a wonderful vegan and lactose free option composed of 100% ground sesame seeds. Needless to say, it's incredibly healthy and a rich source of the anti-oxidant vitamin E. Tahini also works well in dressings and marinades.

Serve this dip at gatherings, spread onto wraps or eat as a snack with vegetable sticks of celery or carrot. It also stores brilliantly in an air tight container in the refrigerator for up to 4 days.

Preparation Time: 10 minutes
Cooking Time: 30 minutes
Makes: 2 cups

1 Tbs extra-virgin olive oil for frying
600g eggplant, washed (I used baby eggplant)
1/4 cup tahini
Juice from 1 lemon
1 small clove garlic, crushed
1 pinch of ground cumin
Salt & Pepper
1 Tbs extra-virgin olive oil

baba ghanoush, dip, entertaining

Heat olive oil in a griddle or fry pan on medium-high. Prick eggplant all over with a fork and place them in the pan.

baba ghanoush, dip, entertaining
Place whole eggplants into the pan

Turn eggplant constantly until charred and shriveled all over (about 30 mins). Leave to cool slightly.

baba ghanoush, dip, entertaining
The flesh is cooked and the skin comes away more easily when charred

Peel of the skin. If the skin doesn't come away easily, slice in half and scrape out the flesh with a spoon.

Either mash the flesh with a fork or place in a processor to break down.

cold press juicer
Use a cold press juicer, potato masher or processor to break up the eggplant flesh

Combine with tahini, lemon juice, garlic, cumin and salt and pepper to taste.

Drizzle with olive oil and serve with gluten-free crackers, celery, carrot sticks or your favourite bread

Nutrition information per 100g:
Energy 540 kJ, Saturated Fat 1.4 g, Carbohydrates 3.6 g, Sugar 3.4 g, Protein 3.7 g, Sodium 241 mg, Cholesterol 0 mg, Fibre 4.9 g.

I like this Recipe - 9
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ID: 1653
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I didn't know either!

From now on I'll be choosing baby over the larger eggplants as well :)
by alis
That's great to know. I knew the bitterness came from the seeds, but I didn't know that baby eggplants were less bitter.

I'll have to see if I can grab them from the market in the future. Thanks! :)
Hi Natasha,

I used baby eggplants that were quite firm and still slightly green. Apparently baby eggplants are less bitter in general. Plus the bitter taste only becomes noticeable once it is quite ripe - the seeds develop bitterness as they age.

To be honest, I've never experienced bitterness in eggplants. I must just always happen to choose young eggplants! So, no I haven't detected any bitterness in this dip. Thanks for your question :)
by alis
I find I can be quite sensitive to bitter eggplants, so I'm pretty religious about salting whenever I cook with them. I noticed that you don't salt the eggplants with this recipe, does this bitterness ever come through with the dip?
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