BaBa Ghanouj


2 medium eggplants
1 garlic clove, crushed juice of 1 lemon
100 g tahini
300 g natural yoghurt
¼ teaspoon allspice salt flakes and freshly ground pepper, to taste


1. Prick the eggplants all over with a fork.

2. Place each over a naked gas flame, set to medium. cook for 57 minutes, turning constantly until blistered and blackened. alternatively, this can be done on the barbecue grill but will take much longer.

3. eggplants are cooked when very soft to press. Place in a bowl and cover with plastic wrap.

4. When cool enough to handle, drain excess liquid and gently remove skin with a small knife. allow the skin to come away from the flesh without force (any flesh coming off with the skin will have a bitter flavour).

5. in a bowl, mash the eggplant pulp with a fork or place in a food processor and mash using the pulse button. Drain well, discarding any juice from the eggplant.

6. combine the remaining ingredients in a bowl, add the eggplant and mix well.


* You will needcutting board, knife, fork, weight and spoon measures, 2 bowls, spoon and food processor

* Pricking the eggplant all over allows the heat to reach the centre and it will cook more evenly.

* Cooking the eggplant over a naked flame imparts a very smoky flavour to the dip. This flavour can be too strong for some palates. The eggplants can be pricked and then  roasted in the oven at 220ºC until  completely soft, then continue as per the method given.

* Baba ghanouj as a dip should be drizzled with excellent extra virgin olive oil and a few grinds of fresh

* Baba ghanouj is fantastic served with meats instead of a sauce. It’s especially good with grilled pork and lamb cutlets.

* As a spread on rolls and flat bread with roasted vegetables, cold roast meats and salads, baba ghanouj is a healthy alternative to butter or margarine.

* This recipe should yield enough dip for 10 people when served on its own with crusty bread and vegetable batons.

* Refrigerated, baba ghanouj will last up to 7 days. Before serving, bring to room temperature to enhance the flavours.


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