The Best Baba Ghanoush
This is another great dip/spread to the collection that is worth keeping a copy of a recipe close by.
Oven-roasted aubergines with garlic, tahini, and parsley. Extra delicious, believe me as I am not a fan of aubergines, but I can have baba ghanoush at any time with freshly toasted pita or nan bread.
I like my baba ghanoush in a salad like consistency, not blitzed until smooth, gives an extra bite to it. Garlicky with a drizzle of extra virgin olive oil and freshly chopped parsley is just heavenly.
If you like to order it in restaurants and never tried to make it before, you will be surprised how easy it actually is. Just roast the aubergines in the oven, or grill them on the stove, and add just a few simple ingredients, mix it up, and there it is. Easy and absolutely fuss-free.
This recipe is great for any type of snacking or even meze dinner party. You can serve it as a starter with other spreads and dips. Don’t forget to pair it with nice nan bread, sliced veggies like peppers, cucumber, or even falafels. Everyone will love such a spread.
The Best Baba Ghanoush
Ingredients
- 4 Medium Aubergines
- 1 tsp Tahini
- 2-3 tsp Fresh Lemon Juice
- 2 Garlic Cloves
- Handful of Chopped Parsley
- Salt
- 1 tbsp Extra Virgin Olive Oil
Instructions
- Preheat oven to 220C. Lay a baking tray with non-stick baking paper.
- Cut aubergines in half diagonally and sprinkle some salt on the flesh. Let them soak off for few minutes.
- Place aubergines on the baking tray, flesh facing down, and transfer to the oven. Roast for 30min or until soft. Once cooked let them cool off before handling.
- Scoop out the flesh of aubergines from the skins. Place in a medium bowl. Add tahini, lemon juice, crushed garlic, and parsley. Give it a good mix and season with salt to taste.
- Place in a serving dish and drizzle olive oil on top. Serve with a side of freshly toasted nan bread.