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Baba ganoush
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Baba ganoush

Different ways to make baba ganoush!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Appetizer, Dip
Cuisine: Levantine
Keyword: Baba ganoush, Vegan
Servings: 4
Calories: 130kcal
Cost: 3

Equipment

  • Blender or food processor (not 100 % required!)

Ingredients

  • 1 Big eggplant (aubergine)
  • 1 teaspoon pepper
  • 2 teaspoon Olive oil
  • 1 Medium-sized garlic clove
  • 3 tbsp Tahini
  • 4 tbsp Lemon juice
  • 1 teaspoon salt
  • 20 g Coriander (optional!)

Instructions

  • Cook the aubergine choosing any of the following methods
  • Putting it in a tray in the oven for about 10 minutes at 150 degrees celsius (Grill mode, not fan mode!). You'll need to flip the aubergine at around 6 minutes
  • Pre-heat a pan at medium fire, add the olive oil and then the aubergine for about 12 minutes, you'll need to flip the aubergine around 7 minutes from when you start
    Aubergine (eggplant) in pan
  • Cook the aubergine directly in the stove (not very recommended tbh!) but some people like doing it this way. It should take about 6 minutes at medium fire. Btw, you should remove the green part of the aubergine!
  • Roast the garlic/coriander in a pan for about 4 minutes or if you used the pan method, add it 4 minutes before you finish (it is not necessary to roast it! depends on your preferences)
  • You know the aubergine is ready when the aubergine is softened and golden brown.
  • Remove all the skin (it should come off easily). This step is optional! But take into account that making it with the skin will result in a purple-ish baba ganoush with a slightly earthy flavour (I like it, some people don't!). Also, notice that the purple skin is full of antioxidants, hence if you have a high-speed blender, I suggest that you blend everything and eat the whole food :)
  • Add all the ingredients (tahini, aubergine, salt, lemon juice, and coriander) to the blender or a food processor until smooth
    Baba ganoush
  • Optionally, you can use a mortar and pestle and mix all the ingredients there

Notes

  • The whole point is to "roast" the aubergine, that's what it gives it that special flavour! If you have other method I am sure it will work just as well
  • I add coriander, some other people enjoy it with paprika, basil, romero, parlsey, etc.
  • Be careful with tahini, too much of it will make it quite heavy!
  • It goes very well with sourdough bread! I enjoy it equally with carrot sticks, raddish, cucumber, tortilla chips, etc.
  • It can be part of a side dish, for example, cauli-flower rice!
  • It is relatively low in calories as aubergine have very few. It tends to make you feel full due to the aubergine fiber contents