Baba Ganoush
Roasted aubergine blended with tahini, lemon, and garlic, finished with smoked paprika and fresh parsley. Serves 4.
2piece
2piece
60ml
2piece
1tsp
30ml
1pinch
10g| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 2piece | — | — | |
| 2 | | 2piece | — | — | |
| 3 | | 60ml | — | — | |
| 4 | | 2piece | — | — | |
| 5 | | 1tsp | — | — | |
| 6 | | 30ml | — | — | |
| 7 | | 1pinch | — | — | |
| 8 | | 10g | — | — |
Heat the oven to 220 °C.
Place the aubergines on the baking tray.
Aubergine · 2 piece
Prick each aubergine all over with a fork so steam can escape during roasting.
Slide the baking tray into the oven.
Roast until the skins are completely charred and the flesh has collapsed and feels very soft when pressed — this takes about 45 minutes.
Pull the baking tray out of the oven using oven gloves and set it on the counter.
Leave the aubergines to cool on the tray until they are comfortable to handle, about 15 minutes.
Cut each aubergine in half lengthways with a single stroke.
Scoop the soft flesh away from the charred skins with a large spoon and drop it into the bowl, discarding the skins.
Peel the garlic cloves, pulling away the papery skin with your fingers.
Garlic · 2 piece
Mince the peeled garlic as finely as you can, rocking the knife back and forth until no chunks remain.
Scrape the minced garlic into the bowl with the aubergine flesh.
Measure the tahini and add it to the bowl.
Tahini · 60 mlHalve each lemon and squeeze the juice through a citrus juicer directly into the bowl, catching any pips.
Lemon · 2 piece
Add the salt to the bowl.
Salt · 1 tspMash and stir everything together with a fork, working in a circular motion until you have a rough, textured dip — keep some character in it rather than beating it smooth.
Spoon the baba ganoush into a serving bowl and use the back of the spoon to make a shallow well across the surface.
Drizzle the olive oil over the surface and into the well.
Extra-virgin olive oil · 30 mlDust a pinch of smoked paprika across the top.
Smoked paprika · 1 pinchTear the flat-leaf parsley leaves roughly and scatter them over the dip to finish.
Flat-leaf parsley · 10 g| # | Product | Tool | Action |
|---|---|---|---|
| 1 | — | | Heat the oven to 220 °C.⏱ 10 min |
| 2 | 2 piece | | Place the aubergines on the baking tray.⏱ 10sResultAubergine |
| 3 | — | | Prick each aubergine all over with a fork so steam can escape during roasting.⏱ 20sResultPierced aubergines |
| 4 | — | | Slide the baking tray into the oven.⏱ 10sResultPierced aubergines |
| 5 | — | | Roast until the skins are completely charred and the flesh has collapsed and feels very soft when pressed — this takes about 45 minutes.⏱ 45 minResultRoasted aubergines |
| 6 | — | | Pull the baking tray out of the oven using oven gloves and set it on the counter.⏱ 10sResultRoasted aubergines |
| 7 | — | | Leave the aubergines to cool on the tray until they are comfortable to handle, about 15 minutes.⏱ 15 minResultCooled roasted aubergines |
| 8 | — | | Cut each aubergine in half lengthways with a single stroke.⏱ 20sResultHalved roasted aubergines |
| 9 | Halved roasted auberginesstep 8 | | Scoop the soft flesh away from the charred skins with a large spoon and drop it into the bowl, discarding the skins.⏱ 40sResultScooped aubergine flesh |
| 10 | 2 piece | | Peel the garlic cloves, pulling away the papery skin with your fingers.⏱ 20sResultPeeled garlic cloves |
| 11 | Peeled garlic clovesstep 10 | | Mince the peeled garlic as finely as you can, rocking the knife back and forth until no chunks remain.⏱ 30sResultMinced garlic |
| 12 | Minced garlicstep 11 | | Scrape the minced garlic into the bowl with the aubergine flesh.⏱ 5sResultScooped aubergine flesh and minced garlic |
| 13 | 60 ml | | Measure the tahini and add it to the bowl.⏱ 5sResultScooped aubergine flesh and minced garlic and tahini |
| 14 | 2 piece | | Halve each lemon and squeeze the juice through a citrus juicer directly into the bowl, catching any pips.⏱ 30sResultLemon-juiced aubergine flesh |
| 15 | 1 tsp | | Add the salt to the bowl.⏱ 5sResultLemon-juiced aubergine flesh and salt |
| 16 | — | | Mash and stir everything together with a fork, working in a circular motion until you have a rough, textured dip — keep some character in it rather than beating it smooth.⏱ 1 minResultMixed aubergine dip |
| 17 | Mixed aubergine dipstep 16 | | Spoon the baba ganoush into a serving bowl and use the back of the spoon to make a shallow well across the surface.⏱ 15sResultMixed aubergine dip |
| 18 | 30 ml | | Drizzle the olive oil over the surface and into the well.⏱ 10sResultMixed aubergine dip and extra-virgin olive oil |
| 19 | 1 pinch | | Dust a pinch of smoked paprika across the top.⏱ 5sResultMixed aubergine dip and extra-virgin olive oil and smoked paprika |
| 20 | 10 g | | Tear the flat-leaf parsley leaves roughly and scatter them over the dip to finish.⏱ 10sResultBaba Ganoush |
| Total Time | 1 hr 9 min | ||
| Nutrient | Per serving |
|---|---|
| 204kcal | |
| 5g | |
| 15g | |
| 2g | |
| 17g | |
| 7g | |
| 7g | |
| 601mg |
Baba Ganoush
Roasted aubergine blended with tahini, lemon, and garlic, finished with smoked paprika and fresh parsley. Serves 4.
What you’ll doYou will roast two aubergines until their skins char and flesh collapses, then cool them before scooping the soft interior into a bowl. You will mince garlic finely, then fold it together with tahini, lemon juice and salt using a fork until the mixture is rough and textured. Finally you will transfer it to a serving bowl, drizzle with olive oil, dust with paprika and scatter parsley.
Ingredients
- Aubergine2 piece
- Garlic2 piece
- Tahini60 ml
- Lemon2 piece
- Salt1 tsp
- Extra-virgin olive oil30 ml
- Smoked paprika1 pinch
- Flat-leaf parsley10 g