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Photograph of Baba Ganoush with Roast Garlic

Baba Ganoush with Roast Garlic

Smooth, creamy and silky yet light and healthy, this full flavoured, vegan moreish smokey dip is loaded with aubergine, tahini and roast garlic and finished with olive oil, pine nuts and coriander.

Course dip, Nibbles, Snack
Cuisine Middle Eastern
Keyword aubergine, smokey, Tahini
Prep Time 10 minutes
Cook Time 45 minutes
Servings 4
Author Susan

Ingredients

For the aubergines:

  • 2 x medium aubergine/eggplant
  • 4 teaspoons olive oil
  • ¼ teaspoon sea salt flakes, ideally smoked
  • ¼ teaspoon freshly ground black pepper

Roast Garlic Confit:

  • 1 bulb of garlic, ideally smoked
  • 1 teaspoon olive oil
  • pinch of sea salt, ideally smoked
  • pinch of freshly ground black pepper

Remaining ingredients:

  • 2 tablespoon plus 2 teaspoons of olive oil
  • 1 tablespoon plus 1 teaspoon of tahini
  • 2 tablespoons lemon juice (roughly 1 lemon)
  • ¼ teaspoon sea salt flakes, ideally smoked

Garnish suggestions:

  • Olive oil to drizzle
  • Toasted pine nuts
  • Smoked paprika
  • Chopped fresh parsley or coriander
  • Sesame seeds

To serve:

  • Pitta bread
  • vegetable sticks: carrot, celery, pepper/capsicum, cucumber

Instructions

  1. Collect together your equipment (see Recipe Notes below) and ingredients.

  2. Preheat oven to Fan oven 200°C/220°C/425°F/Gas 7.

  3. First cook the aubergine and garlic: slice the top quarter off a whole bulb of garlic. Put in the centre of a piece of foil.

  4. Loosely gather the foil around the garlic, pour over 1 teaspoon of olive oil and season with salt and pepper. Seal the foil around the top of the garlic.

  5. Slice the aubergines in half lengthwise.

  6. Rub the cut side of each half of aubergine with 1 teaspoon olive oil. Sprinkle with salt and pepper.

  7. Place cut side down on a baking tray lined with baking parchment. Add the garlic in foil and cook in a preheated oven for 35 minutes.

  8. After 35 minutes, remove the garlic from the oven and turn the oven up to Fan oven 250°C/270°C/550°F/Gas 12. Cook for a further 10 minutes.

  9. Take out of the oven and leave to cool. The cut side should look dark and charred.

  10. Add remaining ingredients and finish the dip: scoop all the aubergine flesh from the charred skin, including the charred cut side but not the skin.

  11. Squeeze confit cloves out of the bulb.

  12. Place the aubergine, garlic confit and all remaining ingredients into the food processor.

  13. Blitz until smooth or desired consistency. Taste and adjust seasoning if necessary.

  14. Serve: garnish with your choice of garnishes and serve with pitta bread and sticks of vegetables.

Recipe Notes

Equipment:

  • kitchen scales and measuring spoons
  • chopping board and knife
  • baking tray and baking parchment
  • food processor