Baba ghanoush is a traditional Levantine dip made from smoky eggplant. It’s rich and creamy and is perfect for dipping pita bread and vegetable sticks into. This recipe is surprisingly easy to make and produces a creamy and satisfying dip which is an ideal starter. This recipe will serve 4-6, and can easily be doubled to make a larger quantity.
Ingredients:
- 1 large eggplant
- 3 cloves garlic, finely minced
- 3 tablespoons lemon juice
- ¼ cup tahini
- ¼ cup extra virgin olive oil
- ¼ cup fresh parsley leaves, finely chopped
- ½ teaspoon salt
- ½ teaspoon dried cumin
- ½ teaspoon dried coriander
Instructions:
- Preheat the oven to 360℉. Line a baking tray with greaseproof paper.
- Place the eggplant on the baking tray, drizzle with oil, and pop into the oven for 40-50 minutes, until the skin is entirely blackened.
- Cut the eggplant in half and remove the skin. Squeeze and drain any excess liquid and then add the remaining eggplant to a large bowl.
- Into the bowl pour the lemon juice, tahini, olive oil, garlic, salt, cumin, coriander, and half the parsley leaves.
- Mix everything together, ensuring the eggplant breaks up.
- Once well combined, transfer the mixture to a serving bowl. Drizzle with a little extra virgin olive oil, scatter over the remaining parsley leaves, and enjoy.
