Snacks · Appetizers & Dips
Baba Ganoush
Baba Ganoush. Made with olives, eggplant and tahini. Get ingredient amounts and step-by-step instructions.
40 mins1 serving
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Ingredients at original yield
- ¼ cup kalamata olives
- 1 whole large eggplant
- ⅓ cup tahini
- 3 cloves minced garlic
- ¼ cup lemon juice
- ½ tsp ground cumin
- ½ tsp salt
- ¼ tsp ground black pepper
- 3 tablespoons olive oil
- 1 tablespoon fresh flat leaf parsley
How to make Baba Ganoush
Timing details
Total time as listed by the original author. Review the method for additional preparation and waiting.
- 01
Pre heat your oven to 375°F. Heat up your grill or barbecue to medium high as this will help to achieve that nice smokey charred taste.
- 02
Slice the eggplant into 3 thick places and brush with about a tablespoon of olive oil. Then place on the barbecue for 12 minutes, turning at 4 minute intervals.You will want to see the skin begin to char and the flesh become soft before removing from the grill.
- 03
Place the eggplant on a tin foil lined baking sheet and place in oven for 20 minutes. Once done, let the eggplant cool and then remove the skin from the flesh, placing the flesh in a medium sized bowl. Use a fork to mash the eggplant into a smooth consistency.
- 04
Add the tahini, lemon juice, cumin, olives, olive oil and garlic. Use a hand blender to blend throughly. Add the salt, pepper and parsley and mix again. Taste the dip and add any additional salt, tahini or lemon juice, to taste.
- 05
Place in a serving bowl, drizzle with a touch of extra olive oil and some olives and serve!
Cooking & storage
Use the recipe’s specific storage directions when provided. Read the food storage guide for chilling and reheating food, and the measures guide before changing portions or ingredients.
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