Baba ganoush is one of my favorite dips. I like it above all as a snack, but it can also be served as a starter. As it is richer it is with pita bread, but for everyday life I prefer it with crudités, especially with raw carrot sticks.
This is the improved version of our baba ganush (spelled several different ways), which includes oil (although it’s optional) and parsley, plus the proportions are slightly different. They are both delicious.
- 1 kilo de berenjenas (2 libras)
- 1/4 taza de tahini (4 cucharadas)
- 1/4 taza de zumo de limón (65 ml)
- 1/4 taza de perejil troceado (4 cucharadas)
- 2 cucharadas de aceite de oliva virgen extra (opcional)
- 1 cucharadita de comino molido
- 1 cucharadita de sal
- 2 dientes de ajo
- Preheat the oven to 200ºC or 400ºF.
- Prick the aubergines with a knife and place them on a baking sheet lined with parchment paper. Bake for about 45 minutes or until tender. Take them out of the oven and let them cool.
- Place the eggplants and the rest of the ingredients in a food processor or blender and blend until well combined.
- You can serve the baba ganoush immediately, but it’s tastier if it’s chilled in the fridge. Store leftovers in an airtight container in the fridge for 5-7 days. I sprinkled chopped parsley and paprika on top and served it with crudités (cucumber, red pepper and carrot) and pita bread.
- You can add less garlic and lemon juice if you prefer a milder tasting baba ganoush.
- If you don’t add the oil and there is too much dense, you can add a little water or more lemon juice.