I am a big fan of eggplant, but unfortunately I have found eggplant dips to be hit and miss. Some are amazing, whilst others are barely edible. This easy recipe for baba ganoush will ensure you have consistent and tasty eggplant dip every time you want it.
For Christmas one year my family gave me Stephanie Alexander’s Kitchen Garden Companion, a fantastic book about gardening and cooking. Fruit and vegetables are listed alphabetically with gardening tips and recipes for each. Under E for Eggplant are all the instructions you need to grow your own eggplant and then a series of recipes with eggplant as the core ingredients, including baba ghanoush.
The first step is to slice and grill the eggplant. I use a sandwich press to grill eggplant because it is quick and easy. Read Grilled Eggplant for instructions, or check out the photos below.
The recipe says to remove the skin of the eggplant, however I think this is unnecessary. Keep in mind though, if you keep the skin on the dip will turn a purple-pink colour with time as the colour of the skin leaches into the dip.
Once the eggplant has cooled, chop it and add to a blender with 1 teaspoon cumin, ¼ cup natural yoghurt, ¼ cup tahini, 2 cloves garlic, juice of one lemon, salt and pepper. Blend to preferred consistency.
Ingredients: one eggplant, 1t cumin, 1/4C natural yoghurt, 1/4C tahini, 2 cloves garlic, juice of one lemon, salt and paper
Equipment: sandwich press, blender, chopping board, knife, 1/4C measure
- Slice and grill the eggplant. See Grilled Eggplant if you need instructions
- Combine all ingredients in a blender and blend to preferred consistency