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Smoky Baba Ganoush

This classic dip made with eggplant (flame cooked or oven grilled) is incredibly creamy, savoury and has a deliciously deep smoky flavour. Charring the eggplant well is the secret to achieving the full smoky flavour.

  • Time: 40 mins (gas cook top) OR 1 hr 30 mins (oven grill)

  • Vegan friendly
 

Ingredients

  • 1 very large eggplant

  • 2 garlic cloves, minced using mortar and pestle

  • 1 tbsp tahini

  • Juice of 1 - 2 lemons (to your taste)

  • 1 tsp pink Himalayan salt

  • Drizzle of olive oil

  • Pinch of sumac

  • Parsley to garnish

  • Optional: pita bread or lavash flatbread

Download the recipe

Method

  1. If using a gas cooktop, place strips of foil around the base of the gas hob to catch the juice of the eggplant. Using a moderate to high flame, place the eggplant directly onto the gas burner and roast for 20-25 minutes or until well charred and the flesh is soft. Use metal tongs to rotate the eggplant over the flame occasionally to ensure an even char. Once the skin is flaky and charred and the eggplant is soft and juicy, remove it from heat and allow to cool slightly on a tray. If the eggplant is still not cooked inside, place on a lined baking tray and finish under a hot grill. Alternatively, to cook the eggplant in an oven, prick holes in eggplant with a fork and place on a lined baking tray and cook under a hot grill for approx one hour, turning occasionally.

  2. When the eggplant is cool enough to handle, make an incision into the eggplant and scoop out the soft flesh (tip: the flesh should be white but cooked). Discard the eggplant skin. Place the eggplant on a large chopping board and roughly chop. The eggplant should be very soft and juicy. Add the crushed garlic, lemon juice, tahini and pink Himalayan salt and continue chopping and folding the mixture until well combined and desired texture is achieved. Alternatively you can blitz the mixture lightly in a food processor.

  3. Once well combined, place the mixture on a plate or in a flat bowl and drizzle with olive oil, pinch of sumac and parsley to garnish. Serve with fresh or pickled vegetables and flatbread.