"Baba Ganoush is based on a simple recipe for an appetizer that is made with roasted eggplant and homemade tahini. The dip is then combined with lemon juice, olive oil, and yogurt and seasoned with spices. Baba Ganoush is a perfect dip with roasted cauliflower, carrot, cucumber sticks, or just pita bread."
Simple Baba Ganoush Recipe
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Prep time: 5mins
Cook time: 50mins
Serves or Makes: 3
Recipe Card
ingredients
For the tahini
- 1 tablespoons pine nuts
- 2 tablespoons sesame seeds white
- 1 tablespoons extra virgin olive oil
- 1/4 teaspoon salt
Method
For the tahini
Step 1
Roast the sesame seeds and pine nuts for 2 minutes or until golden on medium heat.
Step 2
Cool the mixture. Add olive oil and salt and grind until combined to a coarse paste.
ingredients
For the Baba Ganoush
- 1 big eggplant
- 2 cloves garlic
- 1 1/4 tablespoons lemon juice
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne
- 1/2 teaspoon salt
- 1/4 teaspoon Za'atar spice
- 2 teaspoons Greek yogurt
- 4 sliced cauliflower florets (for garnish)
For the Baba Ganoush
Step 1
Roast the halves of eggplants brushed with a little olive oil and salt. Place the eggplant slices with the skin side facing up.
Step 2
Bake at 450 degrees F for 50 minutes (or until charred on the outside) on a foil-lined tray.
Step 3
In the meantime, roast the sliced cauliflower florets for 15 minutes on a wire rack and keep aside for garnish.
Step 4
Cool the eggplants slices and scoop the flesh with a spoon and discard the skin.
Step 5
Add the minced garlic, tahini, and lemon juice and emulsify.
Step 6
Season with salt and spices and mix until combined.
Step 7
Add the Greek yogurt and drizzle olive oil and mix well with a wooden spatula.
Step 8
Garnish with parsley and roasted cauliflower. Serve with toasted pita bread and Persian cucumber strips.