Another eggplant recipe from my eggplant repertoire. Babaganoush – is a delicious smoky and silky smooth Middle Eastern dip. The eggplant is charred over hot coals or a flame or like in my case baked in the oven, then blended with tahini and lemon juice. It is extremely tasty, so morish and such an easy dip to make; it takes virtually 45 minutes from the time I start making it before it’s ready to be served.
I decided to cut the eggplant into quarters before baking it in a hot oven to try and get more smoky flavour from the tops of caramelised flesh, the roasted caramelised garlic added more to the smokiness as well.
I used extra virgin olive oil for its prominent flavour and a beautiful colour ( looks matter 😉 ).
Pomegranates added an exotic touch plus I loved how the kernels popped in my mouth creating a surprise of flavours and texture.
1 large eggplant
2-4 garlic cloves
1 tsp ground cumin
3-4 tbsp extra virgin olive oil
1-2 tsp salt flakes ( I used Maldon )
2-3 tbsp tahini ( preferably hulled )
2-3 tbsp extra virgin olive oil plus more for drizzling
1-2 tbsp lemon juice or to taste
Pomegranate kernels ( optional )
Preheat oven to 200C fan forced.
Line a baking tray.
Wash and cut the eggplant into four wedges.
Place garlic cloves and eggplant wedges on a baking tray.
Drizzle with oil and sprinkle with cumin and salt.
Bake in a preheated oven for 25-30 minutes or till eggplant has browned and is soft. Remove from oven and set aside to cool.
Once the eggplant has cooled remove the flesh the help of a spoon.
Place the eggplant flesh and peeled garlic into a food processor.
Add 2 tbsp tahini and olive oil and process till smooth, taste and add more tahini if desired.
Add lemon juice. I usually start with a teaspoon of lemon juice and then increase to suit my taste buds.
Season with more salt if necessary.
Transfer into a bowl, drizzle with more extra virgin olive oil and sprinkle with pomegranate kernels.
Serve with vegetables and bread of your choice.
Generously drizzle eggplant quarters with olive oil, then sprinkle with cumin and salt.
Roast in preheated oven for 25-30 minute or till browned and soft.
Remove the flesh with the help of a spoon.
Blend in a food processor till smooth.
Serve and enjoy with vegetables and bread of your choice.