Aubergine Dip


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


Cook aubergine in heavy skillet over low flame, turning frequently until skin is dark and crackles to the touch.
Allow to cool down, then peel and puree the aubergine flesh.
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.
Add salt and pepper to taste. Keep refrigerated until ready to use.
May be used as a dip for vegetables or on chunks of pita bread as a spread.




John Karpf's picture

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.

Lana Chu's picture

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!


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


1.0 servings


Wednesday, December 9, 2009 - 12:10am


Related Cooking Videos