The Perfect Baba Ghanoush
By Teresa Cutter
What's great about it
The secret to a great Baba Ghanoush is simplicity. The seedless variety of eggplants are available at the moment and what’s great about them is that the taste is sweet and velvety, which makes for a smooth and creamy Baba Ghanoush. I aways roast my eggplant in a hot oven in preference to charing on top of a stove. Mainly because I prefer the cleaner flavours over the smokiness of traditional versions and the subtle hint of lemon and freshness shines through.
2 large seedless eggplant / aubergines
3 tablespoons tahini paste
½ – 1 lemon
1/2 clove garlic - just a touch
Sea salt and pepper to taste
Olive oil to drizzle
Vegetable crudities to serve (carrots, cucumber, zucchini, radish etc)
- Pierce the skins of your eggplant with a fork then place onto a lined baking tray.
- Roast in a hot 200°C oven until the skin blackens, eggplant has collapsed slightly and the flesh is lovely and soft.
- Remove from the oven and place the eggplant into a colander to allow excess juices from the eggplant to run out and cool.
- Scoop the inside flesh from the eggplant – you should have about 500 g of soft creamy flesh.
- Combine into a high speed blender or food processor along with tahini, lemon juice and just a hint of garlic.
- Season generously with salt and pepper.
- Taste and adjust to your liking, adding more lemon if needed.
- Spoon into a serving bowl and drizzle with cold pressed olive oil.
- Garnish with pomegranate jewels and serve with crisp fresh vegetables.
Notes and Inspiration
If you do prefer your eggplant with a mild smoky flavour just grill the eggplants whole over a barbecue, turning with your tongs until the skin is lightly blistered and the middle is soft.
What I love to do is serve this velvety dip topped with delicate jewels of pomegranate then drizzle over a little cold pressed olive oil just before you serve it.