- 3 big eggplants (aubergine, brinjal)
- 3 garlic cloves
- Juice of 1 lemon
- 2 tbsp tahini (a condiment made from toasted sesame seeds)
- 3 tbsp olive oil
- 1 tsp salt
- 1 tbsp chopped parsley
How to make Baba Ganoush
To achieve the smoky flavor, you can roast or grill (broil) the eggplants in the oven, fry them slowly in a skillet or roast them on a barbeque. The skin needs to be charred, and the flesh should be very soft.
This will take about 40-45 minutes.
Baba ganoush is traditionally a dip for pita bread, but you can use any other bread or vegetables (like avocado chunks, carrot or celery stick) as well.
For the carnivores amongst us, it is also a delicious to accompanist to grilled meat or fish.
Enjoy the dish and happy cooking.