Baba Ganoush
Baba Ganoush
Get this quick and easy dip recipe by Siba Mtongana from Siba's Table.
  • Difficulty Level Moderate
  • Technique Grilling
  • Preparation Time 10 minutes
  • Cooking Time 10 minutes
  • Yield 4 servings
  • 2 large Brinjals (Aubergines) about 400 grams each
  • 2 tablespoons Tahini paste
  • Juice of 1 Lemon
  • 1 clove of Garlic, crushed
  • ½ teaspoon ground Cumin
  • Pinch of smoked sea salt
  • 2 tablespoons Sesame oil
  • Cayenne pepper, for sprinkling
  • Olive oil 2 tablespoons for drizzling
  1. Push a metal skewers though each brinjal. Grill the brinjals on the stove top until charred. TAKES ABOUT 5 MINS
  2. Poke the brinjals all over with a knife rather than a fork to get deep pokes which will stop the aubergine bursting
  3. place on a microwave safe plate and microwave for 5 minutes, or until soft. Alternatively, cook in a 180 degree oven for 35 minutes
  4. Once cooked, transfer to a Ziploc bag and leave until cool enough to handle. Peel off the skin. Cut the aubergines in half and hold the upper end with one hand with the other use a teaspoon to scrape down and take the seeds out. It’s a messy job, reserving the flesh
  5. Blend the brinjal flesh with the tahini, lemon juice, garlic, cumin, salt and sesame oil to form a smooth paste in a food processor
  6. Transfer to a serving dish, sprinkle with cayenne pepper and drizzle with Olive oil just before serving

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