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Babaganoush

- Serves 2-3

​Babaganoush is eggplant at a whole new level - easy to make and ready within minutes this phenomenal dip will leave you craving for more. All you need is an eggplant and a few simple staple ingredients. Serve with vegetables, sliced bread or baked pita chips.

Try fire-roasting your eggplant the next time you want to make a recipe that demands roast eggplant - check out this video on fire-roasting your eggplant here

Image by Luisa Brimble
Ingredients for Babaganoush

  • 1 large or 400g eggplant, cut in half

  • Olive oil, for brushing 

  • 1 tablespoon plain yogurt

  • 1 1/2 tablespoons tahini

  • 1 garlic clove

  • 1 tablespoon lime or lemon juice, more if you like it tangier

  • 1/4 teaspoon salt

  • 1/8 teaspoon pepper

  • 1/8 teaspoon cayenne pepper (eliminate if you prefer it mild)

  • 1/4 teaspoon sumac, for garnish

  • Toasted pine nuts, for garnish

  • Parsley leaves, for garnish

  • 1-2 teaspoons extra virgin olive oil, for garnish

Recipes

1. Preheat the oven to 425˚F or 220˚C.
2. Cut a few slits in the skin of the eggplant, then halve lengthwise.
3. Sprinkle eggplant flesh sparingly with salt and let it sit for a few minutes to sweat out its bitterness, then dab dry with a paper towel. Brush with olive oil.
4. Place the eggplant halves, skin side down, on a lightly oiled baking sheet and bake for 20-25 minutes until the eggplant fully softens through and changes color to lightly golden-brown. Remove from the oven and set aside to cool covered with a tea towel.
5. When the eggplant has cooled, scoop the flesh out and place in a large bowl. (discard the eggplant skins).
6. Add yogurt, tahini, garlic, lime juice, and spices. Now, beat all ingredients together using a fork or whisk until fully incorporated. Taste and adjust salt, cayenne pepper and pepper to your liking.
7. Place the dip in a serving bowl. Just before serving, top with a sprinkle of sumac, olive oil, toasted pine nuts and parsley leaves. Enjoy with a side of warm pita bread.
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Notes: 
– You can make this recipe ahead of time, refrigerate in an airtight container (it is best served within 3 days, but will keep well in the fridge for up to 5 days). Before serving, bring the babaganoush back to room temperature. 
– For fussy kids and husbands who gag at the sight of eggplant, place all ingredients in a food processor and process until smooth and creamy. Garnish with a sprinkle of sumac, olive oil, toasted pine nuts and parsley leaves. Trust me, they won't know this amazing dip is made with eggplant. 
-This recipe serves 2-3, simply double the recipe for a larger party.

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