baba ganoush – food of the gods

Can baba ghanoush be considered a mere condiment, when it is truly a stand-alone ingredient or host to a meal?

I use baba ghanoush on so many of my hot sandwiches as its earthy, creamy, acidic, garlicky and salty flavours compliment meats and vegetables so well.

I highly recommend incorporating it into a sandwich or wrap for an exciting boost to your usual lunchtime sandwich. More simply, serve this baba-ganoush-ambrosia with fresh Turkish bread or oven-crisped triangles of Lebanese bread, and add a generous sprinkle of flat-leaf parsley.

Or, just devour it by the bowl-full… (BYO spoon)

baba ghanoush


2 large eggplants, whole
1T tahini
1/2 lemon, juiced
1 garlic clove, minced
25ml olive oil
sea salt and black pepper
flat leaf parsley, chopped, to garnish


Heat the oven to 190ºC and roast whole eggplants on a tray until tender and soft. About an hour or so, turning at the 30 minute mark.

Remove from oven and slice in half length-ways. Using a spoon, scoop out flesh into a bowl.  
Leave to cool.

Use a fork to whisk remaining ingredients together with the cooled eggplant flesh until just combined.

Season to taste.


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