Authentic Baba Ganoush
Smoky creamy eggplant dip made with chargrilled eggplants, tahini, garlic and citrus, topped with olive oil and parsley. Baba Ganoush is a must try recipe!
Ingredients
- 1 large Eggplant
- 2 Garlic Cloves
- ⅓ Cup Yoghurt
- 2 tbsp Tahini
- 2 tbsp Lemon Juice
- Salt to taste
- ¼ tsp Paprika
Garnish
- Chopped Parsley
- Pomegranate
- Sumac
- Olive Oil
- Seasme Seeds
Instructions
- Turn your stovetop to medium-high heat and place the eggplant over the flames. Rotate the eggplant every 3 to 4 minutes. Roast for about 15 minutes, until the skin is charred. I grill garlic cloves as well. They will take only a minute to get charred.
- Place the eggplant in a large bowl and cover . Allow them to cool down. As the egg plant cools down it will release water. After 15-20 minutes drain the water.
- Cut the eggplant lengthwise and scoop out the flesh. Add it in the bowl along with garlic, tahini, lemon juice, yoghurt, salt and paprika.
- Using a food processor or stick blender mix it untill its smooth and creamy. At his this stage you can taste test. Adjust seasoning or add lemon to adjust the taste.
- Sprinkle a pinch of sumac or paprika and garnish with chopped parsley, pomegranate arils and sesame seeds. Drizzle some olive oil.
- Serve with warm pita or veggies like cucumbers and carrots.