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Sharing our food heritage with you

Roasted Baba Ganoush Dip

Roasted Baba Ganoush Dip

How to make Roasted Baba Ganoush Dip

 

You may not have heard of Baba Ganoush dip but you must have heard of hummus. Baba Ganoush dip is similar to hummus but it uses eggplant instead of chickpeas and the dip itself originates from the Eastern Mediterranean. 

We have chosen to use an oven to cook the eggplants. Alternatively, you can use a grill.

Cooking Tip: Halving the eggplants will the help the eggplants cook faster.

You cook the eggplants for about 45 minutes or until they are soft. When the eggplant is soft and has collapsed on itself it is ready to be peeled. You can use a spoon to scrape out the inside of the eggplants. You might have to get ready to get your hands dirty for this job. It is definitely worth it though. 

Once you blitz,  you should be left with a silky smooth textured dip.

When it comes to seasoning the dip, it is up to your taste. Eggplants have a bitter flavour, so a bit of salt can reduce this bitterness.

What do you serve Roasted Baba Ganoush dip? There are a range of different things like spreading it on a pita bread or dipping your cut vegetables (cucumber, celery, carrots etc). Some of our family members are vegans so this dip is a welcomed addition to the table.

 

 

Ingredients for Roasted Baba Ganoush dip

Ingredients for Roasted Baba Ganoush dip

3 medium Eggplants/aubergines

2 cloves of garlic

1 tablespoon Tahini

½ teaspoon Chilli powder (optional)

1 teaspoon Cumin

4 tablespoon Extra Virgin EV olive oil

2 Lemons 

Sea salt to your taste 

 

Roasted Baba Ganoush Dip

Instructions to make Baba Ganoush Dip

 

Preheat the oven to 180ºC/350ºF/gas 4.

Cut the aubergines in half lengthways and score the flesh sides of the eggplants in a crisscross pattern, making sure you don’t cut through the skins. 

Drizzle the eggplant halves and the two garlic cloves with 2 tablespoons olive oil, then toss to coat them. Arrange it all on a baking tray, flesh-side facing up, then bake in the oven for around 45 minutes, or until they feel soft. Use an oven glove and remove the aubergines and garlic cloves from the oven, then leave them aside to cool.

Peel and roughly chop the aubergines discarding the skin, then place in a food processor and squeeze the inside of the garlic cloves into the food processor as well.

Add the tahini, chilli powder (optional), cumin, 2 tablespoons extra virgin olive oil to it.

Cut the lemons in half. Squeeze in the juice, using your fingers to catch any pips and add this to the mixture.

Secure the lid of the food processor and blitz the mixture until a nice thick dip is formed.

Have a taste and add a tiny pinch of salt and pepper, if you think the dip needs it.

Transfer to a bowl and serve. Enjoy your homemade roasted Baba Ganoush dip!

5 from 5 reviews

Roasted Baba Ganoush Dip

January 5, 2021
: 8
: 15 min
: 45 min
: 1 hr
: Easy

Our favorite Baba Ganoush dip

By:

Ingredients
  • 3 medium eggplants/aubergines
  • 2 cloves of garlic
  • 1 tablespoon tahini
  • ½ teaspoon chilli powder, optional
  • 1 teaspoon cumin
  • 4 tablespoon Extra Virgin EV olive oil
  • 2 lemons
  • Sea salt to your taste (not shown in the ingredients)
Directions
  • Step 1 Preheat the oven to 180ºC/350ºF/gas 4.
  • Step 2 Cut the aubergines in half lengthways and score the flesh sides of the eggplants in a crisscross pattern, making sure you don’t cut through the skins.
  • Step 3 Drizzle the eggplant halves and the two garlic cloves with 2 tablespoons olive oil, then toss to coat them. Arrange it all on a baking tray, flesh-side facing up, then bake in the oven for around 45 minutes, or until they feel soft. Use an oven glove and remove the aubergines and garlic cloves from the oven, then leave them aside to cool.
  • Step 4 Peel and roughly chop the aubergines discarding the skin, then place in a food processor and squeeze the inside of the garlic cloves into the food processor as well.
  • Step 5 Add the tahini, chilli powder (optional), cumin, 2 tablespoons extra virgin olive oil to it.
  • Step 6 Cut the lemons in half. Squeeze in the juice, using your fingers to catch any pips and add this to the mixture.
  • Step 7 Secure the lid of the food processor and blitz the mixture until a nice thick dip is formed.
  • Step 8 Have a taste and add a tiny pinch of salt and pepper, if you think the dip needs it.
  • Step 9 Transfer to a bowl and serve. Enjoy!

Have you tried our Tzatziki dip? What is your favorite dip? Please let us know in the comments below.

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