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Homemade Baba Ganoush

Servings 6 people
Prep Time 20 mins
Cook Time 45 mins
cooling time 30 mins
Total Time 1 hr 35 mins

Equipment

  • Philips HR7629 Food Processor

Ingredients

  • 2 large eggplants or 3 if some are small
  • 2 garlic cloves
  • 4 tbsp tahini
  • 2 tbsp lemon juice
  • sea salt
  • black pepper
  • 1-2 tsp liquid smoke

Garnish (optional)

  • fresh herbs like cilantro, parsley and dill
  • sesame seeds
  • chopped pistachio's
  • chili flakes
  • pepper
  • olive oil

Instructions

  • Preheat the oven for 200°C (400 F). Pierce the eggplants with a fork. This will allow them to cook more evenly. Place on a baking tray lined with aluminium foil in the middle of the oven. Let it cook for about 30-40 minutes.
  • Take the eggplants from the oven and leave them aside to cool down completely. Usually this takes about ½ hour.
    It almost looks like hummus and often served together, but baba ganoush calls for grilled or smoked eggplants instead of chickpeas.
  • Open the eggplants and take all the flesh and add it to a food processor. Add also all the liquid from the foil. Add the tahini, garlic, lemon, liquid smoke, pepper and salt (by taste). Pulse a few times until it forms a smooth spread. Taste and adjust to your liking by adding more lemon or salt and pepper, maybe some extra liquid smoke if you wish!
    It almost looks like hummus and often served together, but baba ganoush calls for grilled or smoked eggplants instead of chickpeas.
  • Add the spread to a bowl or plate and garnish with olive oil chopped herbs, chili flakes and sesame seeds. Serve with salads and pitta, flat bread or challah to dip!
Course: Side Dish, Snack
Cuisine: Middle Eastern
Keyword: Spread, Vegan, vegetarian