Baba Ghanoush

Share your favourite cuisine.

Today was a tough one to settle on, as even after so many years on this planet I’m still not 100% sure what my favourite cuisine is. If you asked me as a child, I definitely would have said Italian. I loved pasta. Mexican was also up there. Since my tastes have developed (thank goodness), I enjoy newer favourites of Japanese, Vietnamese, Ethiopian, Indian and Moroccan, to name a few.

But at the end of the day, the decision about what to make was influenced strongly by the supply of eggplants in my kitchen. And so I turn to Middle Eastern cuisine to bring you this simple version of baba ghanoush. I call it a simple version as instead of holding eggplants in a flame or under the grill to blister the skin, this is a kind of ‘express’ baba ghanoush for when you want the dip but without all the messy peeling and time spent standing over a burner. In skipping this part a little of the smoky flavour is lost, which is why I like to add a dash of liquid smoke – what a cheat!

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Baba Ghanoush

2 medium eggplants
generous amount of salt
2 cloves garlic, minced
3 Tbsp tahini
3 Tbsp lemon juice
1 tsp cumin
ΒΌ cup flat leaf parsley
dash liquid smoke (optional)
olive oil for cooking and extra to drizzle on top

Peel eggplants and slice into inch thick rounds. Sprinkle with salt and leave in a colander to drain for about 15 minutes. Rinse and pat dry.

Preheat oven to 280C and line a baking tray with paper. Lay eggplant on tray and brush with olive oil. Cook for approximately 20 minutes, flipping once. Remove from oven. From here, you can either use a blender or just a fork depending on what consistency you prefer. I like a little chunkiness, so I transfer the eggplant flesh to a bowl and mash with a fork. Add remaining ingredients and mix to combine.

To serve, top with olive oil and some fresh parsley (and with some pita chips!)

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tomatoweb

22 thoughts on “Baba Ghanoush

  1. I also make mine by roasting the eggplants in the oven. I totally can’t be bothered to use a flame πŸ™‚ I never thought to add liquid smoke though. So smart!

  2. I am very much like you, my tastes are diverse and it depends on my mood sometimes, but food with a bit of spice for me wins. I like Baba Ghanoush, and have to admit to making it only a couple of times in my life, as I have lived in places – like now, where I don’t have gas, but yes, I should try making in the oven as you have. The result looks perfect for Friday night nibbles, now pass me over some pitta chips to dip in.

    1. Definitely agree with you there – spices always win me over. Ooh it sucks to not have gas – I find it frustrating cooking on electric hot plates. You can come around any time for some pita and dips πŸ™‚

  3. I love baba ganoush, though not the cleaning up afterwards and wiping up stray aubergine juice after it’s all finished. I do love the end results with a load of pita, foul medames and hummus though!

  4. I love Baba Ghanoush! I do mine in the oven too, but never thought to peel beforehand, usually I roast them whole and then have a messy job squeezing them out of their skins. Gonna try it your way next time! Liquid smoke is a genius idea, I usually smother it in smoked paprika

    1. I did that the first time, and felt like I lost most of the eggplant in the process! Mmm smoked paprika is also a good choice, boy I love the stuff.

  5. I had eggplant in a Chinese stir fry not too long ago, and it was fantastic! It’s not how I would normally have eggplant, but that made it all the more memorable. I’ll have to try this dish at some point, though, since I never have before.

  6. Yay for eggplants! I love how they go so well in so many cuisines.
    I recently had a life changing eggplant pizza in Sydney. I know that sounds overly dramatic, but it is true.

  7. Just YUM. I love babaghanoush. One of my favourite dips, hands down, ever! I get you re: picking a favourite cuisine. I definitely said Italian as a kid (ham and pineapple pizza was waaaay up there. Not sure how my tastebuds survived) but I’m probably itching towards Mexican or Middle Eastern food these days. I am obsessed with black beans, pomegranates, eggplant and tahini (as you probably saw on my instagram haha) alongside ridiculously good tempeh burgers. Love the light in these images. Also adoring your #mofo series, so much inspirational goodness right here! xx

    1. Haha totally – I was a cheese and spinach ravioli kind of kid. So Italian! (My Italian housemate would probably shudder at the thought) I’m so glad our tastebuds evolve, it’s definitely opened up a whole world of deliciousness. Ooh we made a roast cauliflower bowl the other night with miso-tahini dressing – I think it would be right up your alley πŸ™‚ xo

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