If you were starting to doubt if I know other dips exist than variations of hummus, I’m pleased to be able to bring you the goods.
Besides being fun to say, baba ganoush is also extremely fun to eat.
Grilled eggplant is spooned from its charred skins and combined with garlic, Greek yogurt, lemon, and smokey paprika to create a smooth and tangy cream that pairs perfectly with flat breads, vegetables and grilled meats.
It’s ridiculously easy to make and is a great way to eat what I consider to be one of the most underrated vegetables ever (!!!), eggplant.
2 medium eggplants
2 cloves garlic
1 tbs Greek yogurt
1 tbs tahini
Juice of 1 lemon
1/4 tsp smokey paprika
1 tbs olive oil + more to serve
2 tbs chopped fresh flat leaf parsley
Salt to taste
Preheat oven to 180° fan-forced.
Slice eggplants length-ways, drizzle with olive oil and salt, and place flesh-down on a baking tray. Poke a few holes in the skin to prevent your eggplant from exploding. Bake for 30 minutes, before turning the oven to grill for a further 10 minutes and adding the garlic cloves to the tray. You’ll know the eggplants are ready when they’re soft to touch and smell slightly smokey. Allow to cool.
Scoop the inside of the eggplant into a bowl, leaving the skin behind, and mash into a paste. Add all other ingredients (mincing the roasted garlic cloves) including salt to taste, and mix really well – it should lighten slightly in colour and consistency. You can also do this in a food processor you like, but I prefer a slightly chunky and rustic consistency.
Chill in the fridge for at least two hours, and serve with extra parsley and olive oil.