Baba Ganoush Recipe

recipe by Naomi Sherman

Nutrition Facts

DIETARY REQUIREMENTS: Dairy FreePlant Based
CALORIES
130kcal
protein
2.3g
carbs
3.9g
fat
11.1g
serves
8serves

Introduction

Baba Ganoush is traditionally made by roasting the eggplant over coals or a flame.

I’m likely to set my house on fire if I try that, so this recipe is made by roasting the eggplants in the oven until they are tender and caramelised to perfection.

Tweak the lemon juice and the levels of smoky flavour to suit your own tastes.

If you can get your hands on liquid smoke, I highly recommend it, but if you don’t have access to any then use the smoked paprika instead.

This is perfect to pop on the table when you have plant-based or vegan eaters to entertain.

Go on. Make it. Post it. Tag me.
Enjoy!

The recipe

Ingredients

2 Eggplants, approx 350 grams each
1/2 teaspoon of cumin
2 teaspoons of minced garlic
1-2 tablespoons of lemon juice (to taste)
1/4 cup of tahini
1/4 cup of olive oil, plus extra to serve
1-2 drops of liquid smoke, or
1 teaspoon of smoked paprika

Directions

Step 1
Pre-heat your oven to 220 degrees C, fan-forced
Step 2
Cut your eggplants in half and brush the cut side with olive oil.
Step 3
Place, cut side down, on a lined baking tray and roast for 35-45 minutes until they are sift and caramelised
Step 4
Sit the eggplants aside to cool until you can handle them.
Step 5
Scoop the insides out of the eggplants and sit in a strainer.Stir gently and then let drain for about 10 minutes, shaking occasionally to let the juices run out.
Step 6
Place the eggplant, garlic, cumin, lemon juice and tahini in a food processor and blend until combined.
Step 7
I like my Baba Ganoush quite smooth but traditionally it is left a bit textured, how you choose to process it is up to you.
Step 8
Add your liquid smoke (if you don’t have liquid smoke then get some, if you don’t want to wait, then use the smoked paprika instead) and your olive oil at this stage and blitz again until combined.
Step 9
Serve with a drizzle of olive oil, some fresh herbs and a scatter of pomegranate seeds.
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about naomi sherman

Foodie, wife, mum, fierce friend, bad gardener and stunning photo taker.

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