Sabra Baba Ganoush Dip, 200g

Product Information

This recipe involves grilling the aubergine to remove the skin and cook the flesh, this also gives a smokier flavour, but you can also use an oven set to as high as it will go to bake the aubergine for around 40 mins until the flesh softens and the skins darkens.

Step 4: Stir the roasted eggplant into the tahini mixture. I use a spoon to scoop out the soft flesh and then use a fork to mash it into the tahini and lemon juice mixture. I like some texture so I don’t use a food processor to make baba ganoush. A fork works perfectly fine! broiler off, but do not remove eggplants from the oven. Heat oven to 375 degrees F, and then roast eggplants until very soft; 25 to 30 minutes. Cool 10 to 15 minutes until easily handled. Soft, sweet, and slightly smokey roasted eggplant is combined with tahini (a paste made from sesame seeds), fresh lemon juice, garlic, and spices. It’s absolutely divine! Making this recipe at home is easy, here are the basic steps for making it: the roasted eggplants, drain excess liquid, scrape out the flesh, and add to the tahini mixture. (Discard excess liquid and skins). Mash the roasted eggplant into the tahini mixture with a fork until somewhat smooth with some texture remaining. Make sure you drain any excess liquid from the aubergine once they’re cooked so that the dish isn’t too runny and has a strong flavour.Similar aubergine dishes are called, amongst other names, mutabbal, mutabal, melitzanosalata or blagadoush. Once you've made a complete mess of your hob charring the skins, they need to come off – Ucok seems to think that some people rinse the aubergines in water to get rid of them, which he strenuously warns against, but none of the recipes I find dare suggest such heresy. Mash the aubergines gently with a fork, and then stir into the tahini mixture. Top with the remaining herbs and the pomegranate seeds, if using. Pour a moat of oil around the edge and serve. To get a delicious smoky flavour in your baba ganoush we’d recommend cooking it on the grill, over a gas flame or over a BBQ to get a good char on the skin. Step 2: Switch the oven to bake and roast the eggplants until very soft. For the very best baba ganoush, the flesh of the eggplant needs to be very soft. Roasting time will vary based on how large the eggplants are. I simply roast until they look like they are caving in and a fork can very easily pierce through the flesh.

Tahini is a paste made from sesame seeds with a consistency similar to almond or peanut butter. You’ll often find it used in hummus, salad dressings, and dips. It can be found in most grocery stores. Just look near the international or Mediterranean foods and we bet you’ll find it. You can also buy it online.

Directions

If you have a gas hob or barbecue then removing the skin by charring it over the flame will give a smokier flavour. This is easy to do but you need to use long-handled tongs to turn the aubergine as each patch blisters. Minimum life based on 'use-by' date of product. Average life based on last week's deliveries. Life guarantee shown based on delivery tomorrow with the Life guarantee starting the following day. While I 100% recommend using tahini to make the most authentic baba ganoush, I know not everyone is a fan of its flavor. If you are not a fan of tahini, try reducing the amount called for in our recipe below — use 2 tablespoons instead of a 1/4 cup. Make Ahead and Storing

In a serving bowl, stir the lemon juice into the tahini until it loosens up. Add the garlic and two-thirds of the chopped herbs, and season again to taste. Add a squeeze more lemon juice if necessary. Baba ganoush is a dish made with aubergine (egg plant) often said to be of Lebanese origin, but there are many recipes that are similar using different spices and flavourings from all over the Middle East and beyond. There is no ‘authentic’ or original baba ganoush, each slightly different recipe is integral to the national identity of each country it is eaten in.More eggplant recipes: We love roasting eggplant since it develops so much flavor. Here’s another roasted eggplant dish with a warm and toasty spice blend. I also love this roasted eggplant parmesan. Don’t Skip the Tahini Parsley and mint are the most usual choices; Ottolenghi uses both, and Helou suggests either/or, while everyone else plumps for one or the other, except Lebovitz, who goes for parsley or coriander. I'm not sure about the latter's soapy flavour here: the peppery sharpness of parsley seems more fitting, but best of all, in my opinion, is sweet mint, which pairs very nicely with the aubergine.