Baba Ghanoush is closely related to a recent post on how to make Aubergine dip; however the result is distinctly different both in taste and in texture. The chief ingredient that imparts the greatest difference is tahini – a sesame seed paste which you can find in jars at your local supermarket.

You will need:

  • 2 – 3 medium sized aubergines, roasted
  • 1/2 cup (130g) tahini (roasted sesame paste)
  • 1 1/4 teaspoons coarse/rock salt
  • 3 tablespoons freshly-squeezed lemon juice (we used store-bought lime juice and it worked just fine too)
  • 3 cloves garlic, roasted
  • 1/8 teaspoon chilli powder or more according to taste (optional cumin)
  • 1 tablespoon olive oil
  • optional parsley or coriander

For the first part you will need to roast the aubergine and garlic in the oven. You can do this the day before to let the aubergine cool before you make the dip.

Wrap the whole aubergine/s in foil – you may want to pierce the skin to avoid it bursting open (it makes a startling noise and a bit of a mess in your oven); wrap each clove of garlic (no need to peel) separately and place in an oven heated to 150 degrees Celsius. If your aubergines are large and need more time to roast, remove the garlic cloves from the oven after 20 minutes to avoid burning. Poke the aubergine to see if it has cooked, it should yield to the touch when done. It will take about 40 minutes but this differs with size.  Follow the method with pictures in detail here.

To remove the garlic peel, cut one side off and squeeze the other end. It should come out as a paste.

Add all the other ingredients – you may want to hold back on some of the tahini or spices and then add more according to taste as you blend the whole thing.

Peeling the aubergines – if cooked sufficiently the skin should come off very easily. Scoop the insides out with a tablespoon.

This dish is best served cold and can keep up to 5 days in the fridge – so when preparing for a party make it at least the day before!

Garnish with parsley / pomegranate / a good olive oil.


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