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Baba Ganoush – Creamy, Smokey & Incredibly Simple

There’s nothing better than getting full from too many pieces of bread and dip before you actually eat dinner. We’ve all been there and we’ve all done it. This does, however, mean you have to have an irresistible dip on hand, that subconsciously makes your hand go back for more. Safe to say this Baba Ganoush is the one. Its creamy, smoky, plant-based, incredibly simple and very quick to make.

BABA GANOUSH - Messy Veggies - Vegan Recipe (2)

 

 

A staple in Israel, you can eat this with pretty much anything savoury – falafels, salads, any vegetable dish or even just some warm Turkish bread. I first had this when my sister’s partner made it for a bunch of us. He roasted about 6 eggplants on the barbeque and made a massive great bowl of it and it was gone in about 20 minutes. There’s one essential trick to this recipe – having a gas stovetop. If you don’t have either a gas stovetop or a barbeque, you can try roasting the eggplants on low for a long time however it may lack that deep smoky flavour. 

BABA GANOUSH - Messy Veggies - Vegan Recipe (2)

 

 

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Baba Ganoush

Course Dip, Side Dish
Cuisine Israeli
Keyword Eggplant, vegan
Prep Time 5 minutes
Cook Time 15 minutes
Author Sophie

Ingredients

  • 3 Large Eggplants
  • 2 Cloves Garlic
  • 1/2 Lemon (Juiced)
  • 1 tsp Cracked Pepper
  • 3/4 tsp Salt
  • 1/4 cup Olive Oil
  • 4 tbsp Tahini

Instructions

  1. Place all three eggplants directly on top of the stovetop burner. I usually do 2 on the largest burner then another one on the medium-sized burner behind it. Leave them on there, rotating occasionally, until they look like they shouldn’t be there anymore. They need to be charred, cracking, extremely soft and juice should be leaking out. If you have a BBQ, definitely use it as it will produce a similar if not better result. 

  2. While the eggplants are cooking, place all the other ingredients into a food processor. 

  3. Once the eggplants have blackened and well cooked, take them off the stove and place them on a chopping board. Run a sharp knife down the middle and open up the eggplant completely. 

  4. Using a spoon, scoop all the innards of the eggplants out of their skin and place in the processor. If you get a few bits of black skin that’s ok, it will add to the flavour, but you don’t want to overdo it. 

  5. Blitz everything together for about 20 seconds until it’s a smooth puree. 

  6. At this point, it is essential to taste test it and check the seasoning. Add more of any of the ingredients until you reach a balance you’re happy with. I usually add a bit more lemon, pepper and salt. 

  7. Serve warm with bread or refrigerate up to 1 week. 

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