Creamy Baba Ganoush
Creamy baba ganoush packed full of charred, soft eggplant, tahini, lemon, garlic, olive oil and sumac. A delicious side or spread to any plate or platter, especially with warm flatbreads or crusty sourdough.
Serves: ~2 cups
Time: 40 minutes
Ingredients –
2 eggplants, cut in half lengthways then flesh scored with a knife
1 tsp sea salt
3 tbsp cooking oil
1/4 cup hulled tahini
⅓ cup water
1 tbsp plain plant based or dairy yoghurt
Juice of 1 lemon
1 clove of garlic, crushed and roughly chopped
1 tsp sea salt
1 tsp sumac powder
1 cup flat leaf parsley, roughly chopped
To Serve
2 tbsp extra virgin olive oil
¼ cup pine nuts, toasted
½ tsp sumac powder
¼ cup flat leaf parsley, roughly chopped
Method –
Preheat the oven to 200C.
Place the eggplant halves on a baking tray, sprinkle over the salt and then drizzle over the oil. Place in the oven to cook for 30 minutes.
In a bowl add the tahini, then add enough water to loosen the tahini. The aim is to achieve a smooth creamy consistency. Then add the yoghurt, lemon juice, garlic, sea salt, sumac and parsley. Mix everything through the tahini base. Set aside.
Once the eggplant has cooked and has completely softened, allow it to cool down. Once it is cool enough to touch, gently scoop the flesh away from the skin of the eggplant. Discard the skin once you have finished.
Place the flesh into a sieve that is sitting over a bowl. Allow the eggplant to sit for at least 5 minutes to allow any excess liquid to drain out. It helps if you push on the eggplant with the back of a spoon to help release its juices.
Transfer the eggplant into the bowl with the tahini mix. Gently mix the eggplant through.
To serve, transfer the baba ganoush onto a round rimmed plate. Drizzle over the extra virgin olive oil and top with pine nuts, sumac powder and extra chopped parsley.
Serve with pita breads, flatbreads, sourdough bread and/ or veggies of your choice!
Any leftovers will keep in an airtight container in the fridge for up to 4 days.
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