Quick Baba Ganoush
Quick Baba Ganoush
Recipe Type: Appetizer
Cuisine: Middle Eastern
Author: Caroline
Prep time: 20 mins
Cook time: 10 mins
Total time: 30 mins
Serves: 1 small bowl
Baba Ganoush is a delicious eggplant dip which is dairy and gluten free and perfect for nibbles at any dinner party.
Ingredients
1 aubergine / eggplant
2 – 3 tbsp olive oil
1 clove garlic
1 1⁄2 tbps tahini paste
2 tbsp lemon
salt / pepper
1 tbsp fresh coriander
Instructions
Start by slicing your aubergine into 1 cm thick rounds and lay flat on a tray
Sprinkle about pinch of salt over each slice and leave them for 10 – 15 minutes
The salt helps draw out the water from the aubergine
Using a paper towel, dry the aubergines, then drizzle with a good amount of olive oil
Stick the aubergine under a hot grill for about 4 minutes each side or until they are cooked through and even slightly charred is fine
You can add a dash more olive oil on the other sides when you turn them to help then cook better.
Once cooked, leave to one side to cool down
I like to throw a clean tea towel over them to help keep them moist while cooking
Peel the skin off the aubergine and discard - don't worry if there is a little still on.
Add the cooked aubergine a blender with the garlic, lemon and tahini paste
Add a pinch of salt and pepper to season and whiz until smooth
Serve in a bowl with a sprinkle of coriander on top
Notes
Just a note, if you and more time you could cook the aubergine whole, whole in foil in the oven and the grill after to char. This dish is all about the smokey grilled flavour, so if you had a BBQ on, cook on there for that wonderful smokey flavour!