Aubergine Dip


Photo: Marisa

About

Baba Ghanoush is of middle-eastern origin and is very popular as part of a meze table.

Tags:

appetizers
spread

Yield:

1.0 servings

Added:

December 9, 2009

Creator:

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Comments

Lana Chu's picture
Lana Chu
August 9, 2011

Just made some babaganoush yesterday and grilled it as recommended by John. I too add lemon juice and well as lemon zest, tahini and yes, more Garlic!

John Karpf's picture
John Karpf
July 8, 2010

I like the flavor of the eggplant better if it's roasted. Just place the eggplant in a 300 degree oven until the eggplant collapses. Or even better place it on a grill. The smokey roasted flavor adds a nutty overtone to the babaganoush that is great. I would add more garlic and add lemon and crush the mixture instead of pureeing it and you will have something closer to the rustic babaganoush my grandmother made.

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Ingredients

1 Aubergine
1/4 Onion, minced
3 Cloves fresh garlic, minced
Olive oil
Salt and pepper to taste

Preparation

1
Cook aubergine in heavy skillet over low flame, turning frequently until skin is dark and crackles to the touch.
2
Allow to cool down, then peel and puree the aubergine flesh.
3
Add onion and garlic to the aubergine puree, then start adding oil in a thin drizzle, continuing to blitz in a food processor. Continue to add oil until the aubergine puree looks creamy. Aubergines act like a spunge for oil, so quite a bit might be needed.
4
Add salt and pepper to taste. Keep refrigerated until ready to use.
5
May be used as a dip for vegetables or on chunks of pita bread as a spread.

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