Baba ghanoush is my favourite low carb dip, but only if it’s done correctly – nice and smokey.
- 1 eggplant
- 2 tablespoons tahini
- 2 tablespoons lemon juice (this will be the equivalent of 1/2 to a full lemon)
- 2 cloves crushed garlic (ideally this is best if you use roasted garlic as it gives a more subtle flavour, but raw is still okay if you haven’t got the time)
- Optional – 1 1/2 teaspoons ground cumin
- Optional – pinch sea salt
Roast the eggplant directly over a gas hob until the skin starts to crack and blister (be aware this will be a bit of a messy process as some of the juices will ooze over the hotplate). Roasting directly over the flame will give it the smokey depth of flavour you want in the baba ghanoush. If you don’t have a gas hotplate or barbeque place the eggplant in the oven at 200C (400F) until the skin blisters (around 20-30 minutes).
Allow the eggplant to cool. Cut the top off the eggplant and scrape out the pulp from the centre of the eggplant, leaving the blackened skin behind.
Place the pulp in a bowl along with the tahini, lemon juice, garlic and cumin. Mash with a fork until the ingredients are combined. Add sea salt to your preferred taste.
Serve with veggie sticks or to accompany middle eastern dishes.
|Prep time||5 minutes|
|Cooking time||20 minutes|