Baba Ghanoush is closely related to a recent post on how to make Aubergine dip; however the result is distinctly different both in taste and in texture. The chief ingredient that imparts the greatest difference is tahini – a sesame seed paste which you can find in jars at your local supermarket.
You will need:
- 2 – 3 medium sized aubergines
- 1/2 cup (130g) tahini (roasted sesame paste)
- 1 1/4 teaspoons coarse/rock salt
- 3 tablespoons freshly-squeezed lemon juice (we used store-bought lime juice and it worked just fine too)
- 3 cloves garlic, peeled and smashed
- 1/8 teaspoon chilli powder
- 1 tablespoon olive oil
For the first part you will need to cook the aubergine and garlic in the oven for about 45 minutes. Again, follow the method from the here until you have your peeled veg in the blender. Add all the other ingredients – you may want to hold back on some of the tahini or spices and then add more according to taste as you blend the whole thing.
Peeling the aubergines
This dish is best served cold and can keep up to 5 days in the fridge – so when preparing for a party make it at least the day before!