A super simple dip you can throw to together at home. Baba ganoush is a great low-carb alternative to hummus. This dip can be made smooth with a blender or you can mash it for some added texture.
Ingredients
2 medium aubergines
3 tbsp tahini
2 tbsp extra-virgin olive oil
1 ½ tbsp lemon juice
1 garlic clove, minced
¼ tsp salt – or to taste
*optional: garnish with extra-virgin olive oil and/or parsley
Steps
1. Roast the aubergines;
Gas stove-top
On medium-high heat, roast aubergines on a grate above the flames. Rotate every 3-4 minutes using tongs. Roast until skin is nicely charred and the eggplant has deflated.
Oven
Cut the aubergines in half lengthways. Score the flesh in a crisscross pattern – avoid cutting through the skin. Drizzle with olive oil and bake, flesh side up, in the oven on 180C/350F for 45 minutes or until soft.
Leave aubergines to cool.
2. If not already, cut the aubergines lengthwise and scoop out the flesh into a bowl (& mash) or straight into the blender.
3. Add in the tahini, lemon juice, olive oil, garlic, salt and parsley. This can all be thrown directly into the blender for a smooth dip or mashed and mixed in a bowl for some texture.
4. Season and tweak to your taste. Feel free to add a little more lemon juice, tahini, garlic or salt!
5. Garnish with some chopped fresh parsley and olive oil to serve.
And there you go, Baba Ganoush!
Enjoy!
Amanda