Baba ganoush is a Levantine dip with a smoky taste. It makes a perfect entry for any meal or a delicious snack as an alternative to hummus. Baba ganoush is very easy to prepare and is so satisfying to eat you will never have enough!
Here’s how to prepare the base. You can eat it as is, or add spices to your taste in the end (paprika and chili flakes are the most common). I love it the simple way, with thins, crackers or bread sticks.
- 1 large aubergine
- 1 garlic clove
- Juice of a quarter of a lemon
- Olive oil
- 1 tablespoon tahini paste
- Handful parsley
- Pinch of salt
Rinse the aubergine and cut it into four segments, starting from the bottom. Do not separate the four segments from the stem: it will keep them together while they cook and make it easier to remove. Transfer the aubergine into an oiled baking tray and roast in the oven for 30-40 minutes at 350 degrees, until the pulp of the aubergine becomes soft.
Take the aubergine out of the oven and let it cool for a few minutes. The skin should come off easily, but you can help yourself with a fork to completely remove it. Cut off the stem and transfer the pulp to the food processor. Add the lemon, salt, parsley, a touch of olive oil and tahini paste.
Blend it all together until smooth. Put in the fridge to cool for 10 minutes before serving.