Homemade Baba Ganoush
Makes 2 cups of Baba Ganoush
Salads & Sides
Vegetarian
Gluten Free
Saucy
Crowd Pleasers
Brunch
Salads & Sides
This smoky dip or condiment gives zing to any cheeseboard, roast meat dish or humble hamburger (see pic below).
Ingredients
- 1 large eggplant
- ⅔ cup of Extra Virgin olive oil
- 4 cloves of garlic, peeled
- ¼ cup hummus - store bought
- 2 tablespoons of tahini paste - store bought
- ½ teaspoon chilli flakes - optional
- Salt to taste
Cooking Steps
1
To begin, place eggplant on a full open flame (on the top of stovetop) and cook for 5 min -using tongs to turn eggplant as it cooks on each section.
2
When eggplant skin is blistered and eggplant is soft, put eggplant aside to rest until cool - for about 5 minutes.
3
When eggplant has cooled, carefully peel off all the outer skin and remove the top stem of the eggplant.
4
Place all other ingredients, except salt and including the peeled eggplant, into a blender and blend until completely combined.
5
Finally season baba ganoush with salt - to taste. Remove dip from the blender and store in an airtight container for up to a week.
This is a great accompaniment to Kerry’s Delicious Roast Lamb or a great addition on a lamb burger (a spin on a hamburger using lamb mince instead of beef mince).