Baba Ganoush

An Epic Mediterranean Dip Called Baba Ganoush

For those of you who haven’t heard of it, baba ganoush is an appetizer of Mediterranean origin. It is a popular dish and there are a lot of versions out there. These versions vary slightly on the culture and the location where it is made – but with all these versions, one thing is for sure, they are all made with eggplants.

You got that right! Baba ganoush is all about the eggplant. It is definitely the star of the show. And when cooked in an open flame, things transform and you get a lot more depth of flavour and that smoky taste.

This dip is perfect as a side to your main dish or a dip to a nice pita or flatbread.

Turn Up The Music

I can’t help but make this dip at least twice a month when people come over and my flatbread, too. The entire process is so delicious and with the New Zealand reggae on LOUD, I am in baba heaven. God, I love reggae. My favourite bands are Black Seeds, L.A.B, Katchafire, Fat Freddy’s Drop and my all-time favourite Bob Marley. All of which adds to the flavour of the dishes I make in my studio.

baba ganoush

Baba Ganoush Recipe!

~INGREDIENTS~

 

  • 8 long Japanese Eggplants
  • 1 garlic clove, grated
  • 1/2 tsp cumin powder

  • A couple of tbsp tahini
  • Salt and Pepper to taste
  • A dash of #TRUST

~METHOD~

Preheat your oven to 190C.

Roast evenly the eggplants on your BBQ or stovetop.

Transfer to the oven and bake for 30 minutes.

Take out and allow to cool completely.

Take the skin off and reserve the meat of the eggplants.

In a food processor, add the eggplant, garlic, tahini, cumin, salt, and pepper.

Pulse for a couple of seconds and have a taste to adjust the flavour.

Repeat until you reached the desired consistency.

Transfer to a bowl and make a hole in the middle.

Decorate and serve.

***

Prep time: 45 mins

Freezer-friendly: No

C, DF, RSF, VEG, V

Baba ganoush is a basic dish that has an extraordinarily simple concept. It may look very similar to hummus side by side, but they differ in the ingredients used and of course the flavour. I have to say, this one is a must-try! I have a few tips on how to properly char the eggplants on my YouTube channel, watch the video and of course, try this recipe.

With love from my kitchen to yours,

Chef Cynthia Louise xx


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About the Author

Chef Cynthia Louise is an Internationally acclaimed MasterChef, speaker, author, restaurant consultant, teacher and television presenter in wholefood, dairy-free cooking. She also has the worlds first online cooking classes focused on dairy-free plant-based whole foods with recipes that people are raving about and changing people's health, one delicious bite at a time. Chef Cynthia loves nothing more than educating people about the simplicity and vitality of a plant-based, whole foods lifestyle. Each dish is like art on a plate and her flavour combinations nourish the soul and get everyone talking.

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