Baba Ganoush (Eggplant Dip)

The best Baba Ganoush I’ve had is in Sydney from Jasmin at Lakemba.  I have no idea of the secret recipe that they use, but I’ve been experimenting, looking online and through all my recipe books and come up with this version.

2 eggplants
clove of garlic
plain yoghurt
olive oil

The first step for successfully authentic baba ganoush is a fire. Without a flame, you won’t achieve the required smoky flavour.  The easiest way without a woodfire oven is to place the eggplants direct onto the gas burner and turn it as it chars the skin and roasts.

After being roasted on the flame, cover the eggplants in foil and pop into the oven for about 10minutes more to further steam and cook through.

Remove the skin from the eggplants and chop it finely.  I prefer to chop than whizzing in a food processor as gives a more rustic texture and doesn’t blend the seeds into the baba ganoush (which can make it bitter).  Use a fork instead to break it down further if you like it more smooth.

Next, add ½ to 1 clove garlic chopped finely. The quanitity will depend on how strong the garlic is you are using, and how big the clove is.  Suggest starting off with ½ clove and taste it.  You don’t want a discernable taste of garlic, just a hint of flavour.

Mix through a tablespoon of tahini and a tablespoon of plain yoghurt, a good pinch of salt and a slurp of olive oil and a squeeze of lemon juice (from ½ lemon).  Yoghurt is not used in some versions of Baba Ganoush but I prefer it as it adds a lightness to the mix and enhances the flavour significantly.

Taste and add in more lemon or more salt (or garlic) as you think it needs it.

Drizzle with a tiny bit of olive oil to serve.




About Soul Kitchen Blog

Welcome to Soul Kitchen Blog. Sure food ultimately is fuel for the body but made with love is so much more and truly nourishes the soul. As cliche as it sounds, life really is too short to eat bad food and drink bad wine. I have a passion for cooking and a love of good food. I am committed to my quest of searching for fabulous recipes that just so happen to be gluten free. In recent years I discovered that I have intolerance to gluten and whilst its changed my eating habits somewhat, I refuse to allow it to limit my choices to eat well or make those that I cook for feel that they are missing out on anything. My mandate is simple... Feed the body and nourish the soul. I look forward to sharing my journey with you ....
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2 Responses to Baba Ganoush (Eggplant Dip)

  1. ange says:

    yum, this sounds great … my only problem is the gas flame (my stove is ceramic), but I’ll find a way !

    • maybe try your BBQ if it has a flame grill ? or probably easier still, you could also try putting under the grill in your stove, that might impart the the smokiness too as this is the way I usally roast capsicums.

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