Baba ghanoush is a smoked eggplant/aubergine dish popular throughout the middle east. This particular style of baba ghanoush – made with tahini, garlic and lemon juice has its roots in Egyptian cuisine and is served with bread, however I love to eat it as a dip with fresh vegetables such as carrot, cucumber and capsicum.
Eggplants are high in phytonutrients and have powerful antioxidant qualities. According to the World’s Healthiest Foods, eggplants contain significant amounts of chlorogenic acid which is credited for its cancer fighting properties and is also said to lower bad cholesterol and promote antiviral and antimicrobial functions within the body. Tahini is rich in minerals – particularly calcium and is said to aid the body with liver detoxification.
Enjoy this dish as a starter or a snack with fresh vegetables and you’ll be loading your body with vitamins, minerals and fibre.
- 1 medium-large sized eggplant
- 4 tablespoons tahini
- 2 teaspoons minced garlic or 2 large cloves of garlic
- juice of one lemon (should be approximately 4 tablespoons)
- 1 tablespoon cold pressed extra virgin olive oil
- ¼ teaspoon ground cumin
- Heat a BBQ, chargrill or regular grill on your oven to a medium to high heat
- Pre-heat the oven to 180 degrees Celsius or 350 degrees Fahrenheit
- Take a fork and make incisions throughout the eggplant (around 10). This is a critical step – I’ve forgotten to do it one time and the eggplant exploded in my oven
- Place the eggplant/aubergine on the bbq/chargrill or under the grill on your oven and allow the skin to blacken and wrinkle all over – this should take around 15 minutes
- Place the eggplant in the oven and roast for 20 minutes until soft
- Remove from the oven and allow to cool, then peel (the skin should easily lift off at this stage)
- Place the eggplant flesh and other ingredients into a food processor and blend until smooth
Enjoy as is or drizzle with a little olive oil and some chilli.