Baba Ghanoush (Smoky Aubergine Dip)
Baba Ghanoush is a Lebanese dish made with cooked eggplant, tahini, garlic, lemon and seasoning. It works well as a dip and is perfect as a mezze.
After trying it at Comptoir Libanais I had to make it at home. A lot of the recipes use Tahini to make this dish. Tahini is effectively ground hulled sesame seeds. I did not have this in my kitchen so just used sesame seeds.
- Two medium eggplants
- 1 tablespoon fresh lemon juice
- 3 tablespoons olive oil
- 1.5 tablespoons sesame seeds
- 2 cloves garlic
- Pomegranate seeds for garnishing
1) Prick the aubergines several times then place on an oven tray. Bake at 180 degrees for about 1.5 hours. They will change colour and will be must softer now.
2) Let the aubergines cool down then peel them. Aubergines release a lot of water when baking; once you peel them try to squeeze out any water you can.
3)Put the peeled aubergines, lemon juice, olive oil, sesame seeds and garlic cloves in a food processor and blitz until all the ingredients are combined. Try and leave the mixture course rather than totally smooth like a paste.
4)Place the Baba ghanoush in a bowl and garnish with pomegranate seeds
5) Serve this with other mezze dishes and some Mediterranean style wraps (I got mine from Marks and Spencers)
The dish is not dry so compliments wraps. As part of the meal, I made some shallow fried halloumi and bought some peppered salmon. A simple yet filling meal.
Hope you enjoyed reading this recipe. Let me know if you have made it.