This Smoky Baba Ganoush is my last recipe of the year! It’s great for sharing and I’ve made a big batch for tomorrow’s celebration. I’ve just tested it with carrots and fresh crusty bread and I am happy to say it’s fabulous with both!
This is not the most traditional Baba Ganoush recipe as I’ve added a few extra ingredients that I think work extremely well with the traditional ones. First of all, there is smoked paprika, which I think was created specifically for aubergine! This is one of my favourite flavour pairings and I rarely cook aubergine without adding a sprinkle of the smoked paprika. It also tastes delicious with cumin, which is traditionally used in Baba Ganoush. Another ‘different’ ingredient in this recipe is the coriander, which adds freshness and really brings out the flavour of the aubergine.
This recipe has a rustic character as I used both the flesh and skin of the aubergine (discarding only the dry bits of the skin) because I wanted a more interesting texture and because the skin is full of goodness. And nothing gets wasted! This Smoky Baba Ganoush is very low in fat (you only need a bit of oil for brushing the aubergine before it goes in the oven and a bit for drizzling at the end) yet has a creamy texture and rich flavour. And it’s vegan too:)
I’ll be back on Monday with another healthy recipe to welcome the New Year!
See < THIS LINK > for more party food ideas:)
10 minPrep Time
35 minCook Time
45 minTotal Time
- 2 medium aubergines (eggplant)
- 1 garlic clove, finely chopped
- 1/2 teaspoon each cumin powder and smoked paprika
- 1 tablespoon lemon juice
- 1 teaspoon tahini sauce
- 3 tablespoons fresh coriander (cilantro), finely chopped
- Olive oil for drizzling and coating the aubergine
- Salt and pepper to taste
- Preheat the oven to 400 F/ 200 C/ gas mark 6. Cut the aubergines in half lengthways, brush the open sides with oil, place on a baking tray (open side up) and bake for 35 minutes (± 5 minutes depending on the size of the aubergines) until tender and nicely browned on top.
- Remove from the oven and set aside to cool. Chop roughly (discarding only the dry pieces of the skin, if there are any), combine with the rest of the ingredients and puree.
- Adjust the seasoning if necessary, drizzle with a little oil and serve. Great with raw vegetables or flatbread.
This recipe was shared with Saucy Saturdays