The key to this Baba Ganoush (eggplant dip) recipe is roasting the eggplant really well so it takes on a smoky flavour. Be sure to scrape every last bit of eggplant from the peel, the browned parts are what give the dip that deep smoky flavour.
If you want a rustic eggplant dip, mix the ingredients well with a fork, if you want a more traditional creamy dip then blend the ingredients together with an immersion blender (hand-held blender) or in a blender.
This dip is great on bread, warmed pitas, crostini or as a dip for vegetables.
Baba Ganoush Tips:
- Have fun with this dip and make it your own! Try adding roasted garlic rather than raw. Mint rather than parsley. Add more lemon juice to give it more zing!
- You can also grill the eggplants rather than roast them. Instead of slicing them lengthwise, leave them whole. Rotate over grill until the flesh is very tender, blackened and wrinkled. (Collapsing in on itself).
- Tahini paste is ground sesame seed. You can find it in the international aisle at the grocery store. It’s also used in hummus.
- Try garnishing with pomegranate seeds.
- I use foil in this recipe rather than parchment paper, because there’s a chance that parchment paper will burn under the heat of a broiler.