It’s quite nerve-wracking to just pop a whole eggplant directly on a gas flame, but without the smoky flavour you get as the eggplant sizzles, you wouldn’t have a true baba ghanouj. This is a foolproof and creamy recipe for this beautiful dip.
- 3 medium eggplants
- 1½ tbsp tahini
- 1 tbsp lemon juice
- 1–2 garlic cloves
- 2 tsp salt
- 1 tbsp extra virgin olive oil
- 1 tsp sweet paprika
- finely chopped flat-leaf parsley
- finely diced tomato
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Soaking time 10 minutes
Draining time 15–20 minutes
Makes approximately 3 cups
- Grill the eggplants whole over a gas flame, turning with tongs until the skin is evenly blistered and the flesh is soft. Soak in cold water for 10 minutes to cool.
- Peel the eggplants and leave to drain for 15–20 minutes.
- Place the eggplant in a food processor with the tahini, lemon juice, garlic and salt and process until well combined and creamy. You may wish to add extra tahini, lemon juice or salt to taste.
- Scoop into a serving bowl and make a well in the centre. Pour the oil into the well and sprinkle paprika, parsley and tomato on top.