Today we’re making a unique Baba Ganoush recipe or eggplant dip as it’s more commonly known. Baba ganoush originates from Arabia it consist of a dip or spread made with roasted eggplant, garlic, lemon and tahini then cumin and other traditional spices are added to make this unique and flavourful dish. Eggplants are a common veggie in Arabic traditional dishes, you can find them in many different recipes. To make this amazing baba ganoush you need to roast the egg plants first, then blend all the ingredients together, it’s that simple.
I love to try traditional dishes from other cultures and if I can travel and eat it in traditional restaurants even better. When I’m on holidays, I love to try local food, traditional recipes and learn how to cook them. Recently I’ve started to crave Moroccan food so I thought that was a sign to book my next holiday to Marraquech for my birthday. I’m going in 2 weeks but I couldn’t resist looking at some local places to eat.
- 1 large eggplant, unpeeled
- 2 Tbsp tahini sauce
- 2 Tbsp lemon juice
- 2 small garlic cloves, minced
- 1/2 tsp salt (more to taste)
- 1/2 tsp cumin
- For garnishing
- 1 tsp olive oil
- 1 Tbsp pomegranate seeds
- parsley leaves
- Pre-heat the oven to 180ºC.
- Wash and cut the eggplant lengthwise, place the two halves on a roasting dish. Sprinkle with a bit of olive oil and roast for 25'.Remove from the oven and leave to cool a bit.
- Remove the flesh of the eggplant with a spoon and stir it in with the rest of ingredients in a food processor. Blend until smooth.
- Taste and add more salt if required. Garnish with oil, sprinkle with some pomegranate seeds and some fresh parsley. Pair with a soft Naan bread and enjoy.
- Keep it refrigerate up to 5 days.
Today’s baba ganoush recipe is the beginning of a list of Middle Eastern traditional dishes that I want to share with you. I’m sure you’re going to love its flavours and how smooth it is. I love to eat it with naan or pitta bread but it tastes even better with raw vegetables for a healthy snack. I hope to have learned many more dishes when I return to Ireland. Subscribe to the blog to keep up to date with the latest recipes.
Can’t wait for the next dip recipe? Why not try this Hummus recipe, It’s one of my classics, made in 5′ and you can also use it to make your sandwiches more moist.