Baba Ghannouj Recipe (Aubergine dip)

Those of you that regularly read my posts will know that I am a great fan of Aubergines (or Eggplant / Brinjal). Add to that my love of Middle Eastern influences in food (that includes Turkish & Jewish food too) and the following Baba Ghannouj recipe cannot fail to please me every time.

Baba Ghannouj Recipe (serves 4)

This classic Middle Eastern aubergine dip or spread, fragrant with garlic and smoky charred eggplant, is made even creamier with the addition of mayonnaise.

Ingredients:

  • 8 cloves garlic, unpeeled
  • 2 medium aubergines / brinjals
  • ⅓ cup fresh lemon (or lime) juice
  • ¼ cup plus 2 tbsp. tahini
  • 2 tbsp. mayonnaise
  • 1 tbsp. finely chopped parsley
  • 1 tsp. ground cumin
  • 1 tsp. paprika
  • Sprinkle of chilli powder
  • Salt and black pepper, to taste
  • Olive oil to serve

Method:

Place garlic cloves and aubergines (brinjals) on a baking sheet lined with tin foil, and grill until tender and charred all over, about 10 minutes for garlic, and about 40 minutes for aubergine (be sure to pierce the aubergine with a fork first to avoid an explosive mess!!). Peel and seed aubergines, and mash flesh with peeled garlic, lemon juice, tahini, mayonnaise, 2 tsp. parsley, the cumin, paprika, and salt and pepper in a bowl; sprinkle with remaining parsley and drizzle with olive oil.

Baba Ghannouj (credit: Todd Coleman)

Baba Ghannouj (credit: Todd Coleman)

Serve with crispy pitta bread and a fresh salad. Grilled or barbecued meats also go very well with this luscious dip. For you Sri Lankan die-hards out there, roti works well too!

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2 Comments

Filed under Healthy food, Middle Eastern recipes and influences, Salad recipes, Snacks, Vegetarian recipes

2 responses to “Baba Ghannouj Recipe (Aubergine dip)

  1. magerata

    Welcome back! This is great. I was at work in Mountain view today and went cycling to Palo Alto to have lunch at a Middle Eastern market. They have a hole in the wall restaurant for barbecued meat. I usually buy the lunch, ride to a park behind the Google campus and enjoy it. Guess what I had today, Barbecued lamb and fresh collection of leaves on thin flat square bread and tada!, BG dip as you call it. I just ask for eggplant dip:)

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