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This baba ganoush (baba ghanouj) recipe is an easy, smokey and creamy flavourful dip. It’s vegan, gluten free and keto friendly.
Ingredients
2 medium eggplants
1/3 cup tahini
2 cloves garlic, crushed
1 medium lemon, juiced, or 1/4 cup Cortas lemon juice
1/2 tsp salt or more to taste
Extra virgin olive oil, sumac, pomegranate and fresh parsley for garnish
Wash and dry eggplants. Pierce it a few times with a fork. If you have a gas stovetop, you can roast it directly on top of the stove. Roast the eggplant, giving a quarter turn with a pair of tongs every 3-5 minutes or so, until the eggplant is charred and collapsing.
If you prefer, you can roast the eggplants in a hot oven for 20-30 minutes, turning every 5-7 minutes until cooked. You will not get the same char and smokiness as the stove top method, however it will still be delicious.
While the eggplants are still hot but comfortable enough to handle, peel the skin off the eggplant and place the eggplant in a large bowl.
Add tahini, crushed garlic, lemon juice and salt to the bowl. Use a fork to mash the mixture together, until it is a nice dip consistency. Taste the dip and add more tahini, lemon juice or salt, if desired.
If you prefer a smoother texture to the dip, place all the ingredients into a food processor and blitz until smooth.
Drizzle with olive oil, and garnish with sumac, pomegranate seeds and fresh parsley. Suhtein!