I love hummus, so I knew I had to try this recipe! It is very similar in texture and taste, but baba ganoush uses roasted eggplant instead of Chickpeas. When gotten right, baba ganoush can be irresistible, smoky and delicious. We could not stop scooping once it was ready.

Making this dip or sauce was so easy. First you need to roast the eggplant. I oiled and salted them and roasted in the oven for about 30 minutes. For extra smokiness, i sprinkled some paprika before roasting.

Another tip is so salt the eggplants well! That is what will make the Baba Ganoush taste amazing. The saltiness cuts through the natural bitterness of the eggplants. I generously salted before roasting, a bit more while processing and added a pinch while tasting.

Silky smooth

Smoky

Savory

Irresistibly Delicious

 

Print Recipe
Baba Ganoush
A silky smooth dip thats similar to hummus but uses roasted eggplants instead of chickpeas.
Prep Time 20 minutes
Cook Time 30 minutes
Servings
people
Ingredients
For the roasted eggplant
For the Baba Ganoush
Prep Time 20 minutes
Cook Time 30 minutes
Servings
people
Ingredients
For the roasted eggplant
For the Baba Ganoush
Instructions
  1. Preheat oven on roast at 200c. In a baking sheet line the halved eggplants facing up. Drizzle the olive oil, paprika and salt and massage until the eggplant pieces are well coated. Roast in the oven for 30 minutes until soft on the inside and golden on the outside.
  2. Let the eggplant pieces cool and scrape with a fork to scoop the flesh or peel the cover (i found peeling the cover faster).
  3. Add the eggplant flesh into a bowl, together with all the baba ganoush ingredients. Process for about 3 minutes until smooth and silky. Taste to adjust salt or lemon for tanginess.
  4. Serve with crackers or veggie sticks.
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