Baba ganoush
Smoky baked aubergine dip with tahini, yogurt, lemon and garlic
A creamy, smoky dip of baked aubergine blended with tahini dip, yogurt, lemon juice, garlic, a touch of chilli and olive oil. Sprinkled with parsley, it is perfect with toasted pitta or a plate of vegetable sticks as a starter or part of a mezze spread.
- Total time
- 55 min
- Difficulty
- easy
- Serves
- 6
Ingredients
Method
0/5 doneStep 1: Heat the oven to 400°F. Make a few slits in 2 aubergines and place them on a greased baking tray.
Step 2: Bake for 30–40 minutes, turning once, until the skin begins to split and the flesh is very soft.
35 minStep 3: When cool enough to handle, peel off the skin and chop the flesh coarsely.
Step 4: Blend the aubergine flesh with 4 tbsp tahini dip, 2 tbsp lemon juice, 2 tbsp plain yogurt, 1 tbsp garlic paste, 1 tsp green chilli paste, 2 tbsp olive oil and ¾ tsp salt until smooth.
Step 5: Spoon into a serving bowl and garnish with 1 tbsp fresh parsley. Serve with toasted pitta or vegetable sticks.
Nutrition per serving
- Calories
- 110 kcal
- Protein
- 3 g
- Carbs
- 10 g
- Fat
- 7 g
- Fibre
- 5 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does baba ganoush take?
- About 55 minutes in total: 15 minutes to prepare and 40 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of lemon juice?
- Lime juice, same amount.
- What can I use instead of plain yogurt?
- Sour cream or buttermilk, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Baklava
The famous layered pastry: crisp sheets of buttered fillo sandwich a filling of almonds, pistachios and cashews spiced with cinnamon, cardamom and saffron. After baking, the hot baklava is soaked in a syrup of sugar, honey, lemon, rose and cardamom and decorated with almond and pistachio flakes. Cut into 40 diamonds; serve with fresh cream or ice cream.
Avocado feta salsa
A chunky, savoury salsa of tomatoes and creamy avocado with onion, garlic, fresh parsley and oregano, dressed with olive oil and wine vinegar and finished with crumbled feta. It's best after a couple of hours in the fridge. Serve it with pitta bread or tortilla chips.
Maru bhajia chutney
A fresh, juicy chutney of grated tomato, cucumber and carrot with crushed chillies, ketchup and coriander. It's the bright, tangy salad-chutney served with Kenyan-style maru bhajia (crispy potato bhajias). It needs no cooking and takes minutes to make.
