Here is one of the most delicious Baba Ganoush’s I have ever tasted. Enjoyed with smoked hot pitta bread and a drizzle of olive oil, it is in itself a hearty and rich appetizer. The flavours that merge from this little creation collide on your palette to bring you culinary joy and wonderful smooth and rich texture, which makes it all the more Moorish. Middle Eastern Cuisine at its super best !
Serves 4
INGREDIENTS
1 large eggplant/aubergine
½ tsp cumin seeds (fry them in a non-stick pan stirring all the time for a couple of minutes, then remove)
1 to 2 cloves garlic, chopped
3 Tbsp fresh coriander (or flat-leaf parsley), chopped
1 Tbsp freshly chopped mint
juice of ½ lemon (I use a tad more, as I like it tangy)
salt to taste (don’t omit this)
2 to 3 Tbsp olive oil
1 Tsp tahini
METHOD
- First, pierce holes around your eggplant with a sharp pointed knife. Next, using a toast fork or metal barbeque skewer, hold the eggplant over an open flame, and scorch it whilst turning it around a few times. Be patient – this is the only part of the process that takes some minutes to complete. When the eggplant wrinkles, it will produce a slightly burnt smell, more like a semi-pleasant ‘smoked’ smell. It is this smell that the aubergine will absorb, which gives it its magical smoked flavour.
- Next, when the eggplant is done, place it on a plate and allow it to cool down, for about 15 minutes. Then peel it, and place the flesh in a separate bowl.
- Meantime, place the remaining ingredients (except for the tahini and the liquids) in your food processor, and process for a minute until all is finely chopped.
- Now add the eggplant flesh, and process shortly for around 20 seconds. Then add the liquid, and process for an extra 20 seconds. Taste for salt and lemon.
- Decant into a bowl and serve. Don’t serve this too cold, as in my experience it de-flavourizes it.
All recipes and content © Miriam Sorrell www.mouthwateringvegan.com 2010
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suitable for vegans, vegetarians and meat-eaters alike
This looks so yummy! I’ve only recently gotten into eggplants because they used to scare me for some reason, but everytime I eat them ( from someone else’s cooking) , it’s always so delicious. It may be tine for me to venture into making my own eggplant dishes after seeing this.
Hope you enjoy the recipe L. Vegans.
Looks delicious. Does the eggplant gets roasted after the charring?
Tracy Hi there and welcome here. The eggplant should indeed roast and cook well (see the pic of how it should look like after charring). Good luck and enjoy.
The pita bread looks delicious too! Do you have a recipe for that? 🙂
This is one of my favorite dishes, and the best way to make it. My mom and grandmom always use the open flame method whenever they make babaghanoush; it smells so good and tastes amazing!!
Way to go Miriam <3 Another winner xox
Nina
Hi there Nina, I am totally flattered with this wonderful feedback from you. Your descendants know Babaghanoush well, and I must confess I am a little flattered here. I give the option of coriander or parsley, both work well and it is simply beautiful. Many thanks for your very kind words and best wishes your way always !
Hi Frauke, yes indeed the pita bread also looks good, but I purchase it from the supermarket ! Best to you !
Hi Miriam, LOVE the recipes, and as I turn more people on to Cruelty free eating, they are amazed at the 1000’s upon 1000’s of things we get to eat! I grow my own organic Thai chilli peppers, and I know technically it shoudnt be IN Baba Ganoush, but do you have any thoughts on your other recipes I could incorporate into a meal, with This as the appetizer,and then something fiery for the main course? <3 You In The USA, Andy
Andy Hi there and welcome here. Thanks for dropping by here with your comment. Regarding your chilli peppers, well yes, I imagine you can use them in many of my savoury dishes. There are no strict rules when it comes to heat and ones preference. My chilli ‘con carne’, my goulash, the baba ganoush, bean dishes and vegan burgers can all take chillies and that’s quite apart from my recent post of my Thai curry on my home page as well as all my curries (browse categories on my home page for that). I am in Europe Andy. Best wishes your way in the meantime and hope I have been of a little help if any.
Nice! My husband just grilled an eggplant tonight with the intention of making baba ganoush tomorrow. I like your take on it so I’ll send him this recipe.
Made the baba ganoush, same ingredients as yours though not in the exact same quantity. I liked the roasted cumin seed/mint combo in this baba ganoush. I couldn’t pick out the spiciness of the cumin on its own, it seemed to blend with the mint to add intensity to its cooling quality. Thanks!
Hi there Mary, thanks for your comment. One can always increase the amount of cumin if you wish to have a more pronounced flavour of it, but glad you enjoyed the blend. Best to you !
Hi Miriam 🙂
How long would you say this would keep in the fridge?
Hi there Jenna, this should keep for a few days in the fridge, just make sure you cover it. Don’t exceed 4 days though. Let me know how it goes and hope you enjoy it Jenna !
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Well, I made this and it went wonderfully! I didn’t realise I was out of lemons so had to make do with half a lemon’s juice, and as I made a double batch it defo needs more, but I can buy some tomorrow. I made double so I could try the pizza recipe – the dough is resting as I write 🙂 Thanks Miriam!
Hi Jamila and thanks for dropping by here with your comment. The baba ganoush is fine as it is with less lemon for the pizza, so go ahead and spread it on. But for the baba ganoush authentic style dip, then add more lemon – you can do so even the next day, as it will still remain thickish, but you will need to get a fork and mix it well so that it blends, as the dip becomes quite thick once it has been refrigerated. Best wishes your way and enjoy your dinner ! Well done for making this !
What if you don’t have an option of cooking eggplant on open fire? Can I cook it in the oven? What are the alternatives to your method?
Hi there Elena and welcome here. In answer to your question, although this wouldn’t be ideal, I suggest you bake it until it’s well-wrinkled, then peel it when it has cooled down, and add 1/4 of a teaspoon of smoked paprika to it. Let me know how it goes. Hope you enjoy it and best wishes your way !
This looks so delicious! Did you use 1 Tablespoon of tahini or 1 teaspoon? Also, if I want to cut down on the oil or omit, will it still turn out? I’m trying to avoid adding oils to my diet.
Hi there Laurie. I used 1 teaspoon as mentioned in the abbreviation (I know it can be confusing) Tsp. Hope you make and enjoy it and I look forward to your future comments on my blog – do let me know how this goes as and when. Thanks & Cheers to you !
Hi Miriam – I had just posted an article about the health benefits of eggplant, and then saw your Baba Ganoush recipe, so have added the recipe and page link to my blog (perfect timing). Thank you for creating these beautiful dishes.
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Silva Hi there and welcome here. Thanks for dropping by here with your comment, and that’s fine – glad to be of use and hope people make and enjoy it too ! Best wishes to you.
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This looks like something that could also be prepared outdoors, say at a cookout or picnic. That would be a perfect place to roast eggplant over a fire and then use it for the baba ganoush and serve it with the pita bread around the picnic table. A hand operated food processor would come in handy. 🙂
Hi, can you explain in more detail about roasting the eggplant. To me it sound like you’re just scorching a raw eggplant over an open flame to char the skin, but not actually baking or roasting the eggplant. Is my understanding correct? If one didn’t have an open flame can this charring or scorching of the skin be done in an oven? How would one go about that? Thanks!
Elizabeth Hi there and welcome here. Your understanding is indeed correct – when you in scorching it you are also cooking it as it begins to break down from it’s natural coarseness. If you want to make this in your oven, it won’t scorch in the way it should – because the open flame smokes it too – this smoke is reflected in the taste believe you me. Hope this helps answer your question. Tip:- If you must make it in the oven, allow it to crease up, then peel it and add 1/4 teaspoon of smoked paprika. Hope this helps. Let me know how it goes. Best wishes to you !
Michael Hi there and thanks for your awesome idea. You are always full of ideas and inspiration. Best as always and thanks for sharing too 🙂
Last night I had two friends round for my first ever vegan dinner party. I made this for starters along withnpita bread, olive oil and balsimic dip and roasted garlic bulbs, The baba ganoush was FABULOUS. Ok i may accidentally put too much tahini and olive oil in by tipping the bottles over the mix instead of on to a measuring spoon but it did thus no harm at all. It was all eaten with relish. Will definitely be making this many more times. Thank you.
Catherine Hi there again and thanks so much for your feedback on this. I am glad that my baba ganoush was made and enjoyed, even if it did have extra tahini and oil – no problem with that at all, they are wonderful ingredients in their own right and full of great flavour. I hope you continue to make and try out my recipes – I wanted to say that my chocoholic’s cheesecake is infinitely more easy to make than the raw chocolate cake and hope you try out other recipes from here as many are so diverse. Curries also being one of my specialities. Best wishes your way in the meantime !
I made this lovely dish yet again last night for a party, and as I had just roasted some butternut squash I put some of that in the blender as well – it was lovely! I served it with breadsticks and flat breads as well.
Sounds super Jameela ! 🙂
Thanks for this yummy recipe! I hadn’t tried it with coriander before (I only used parsley) – but it was delicious!
Glad you enjoyed it Sapphire – both are really fine with it (parsley or coriander). Best wishes your way and I look forward to your future comments on my blog !
Just made it for tonight’s dinner… oh my God, it tastes sooo good… my boyfriend is gonna love it as much as I did! Thank you very much, Miriam!
Gaby Hi there and welcome here. I am delighted that you have tried out my baba ganoush and enjoyed it ! May be you can try my hummus next time ! Best wishes your way and I look forward to your future comments on my blog !
Hi Miriam,
Got some important people coming for dinner on Friday. They are not vegans and I really want to impress them.
I want to try your Baba Ganoush for starters. Can I make it the night before and heat it up before serving?
Also, I want to serve a nut roast for main course- I’d like to avoid conventional veggies – but need to know what else will be complementary to serve with it.
I would be so pleased to receive your help on this.
Many thanks,
Jennie.
Also
Jennie Hi. If you wish to impress your guests may I suggest the following menu. 1st course my zucchini and parsley soup. snack dip : my hummus recipe serve with crudites (the baba ganoush is great but it is an acquired taste, it can be made a day ahead and you don’t need to re-heat it as it’s served cold with hot pitta bread. Main course go for my golden rice bake http://www.mouthwateringvegan.com/2011/10/29/golden-festive-thanksgiving-loaf/ , it has nuts in it and is great. Dessert make my chocolate and mint custard cups, very easy and apt for this type of menu. Hope this helps and enjoy ! 🙂
Mary apologies for the delay in answering this comment Mary but this message went into my ‘others folder’ hope you have made and enjoyed this recipe. 🙂 And look forward to your future comments on my blog ! 🙂
Miriam, Thank you again for a great recipe!
I love Baba Ganoush and the mint really adds some excitement.
Keep them coming.
Victoria
So glad you enjoyed it Victoria ! 🙂
Just found your recipes,cant wait to try them they look and sound delicious.
Thanks there Rosie, I am so glad you have found my blog and let me know how the recipes go for you. 🙂