Last month I co-hosted a January Supper Club for the Health Bloggers Community with my friend Rachael from Yoga Sound System (read my interview with her here). We had the event at healthy eating restaurant Good To Go in Dublin and one of the starters was a baba ganoush dip.
I haven't had baba ganoush since I was on a holiday in Greece a few years ago and I had forgotten just how amazing it is. Who needs chickpeas for a dip when you have amazing aubergine?! It's a ridiculously simple ingredients list, and here I've added basil for some extra flavour but it's totally optional. Just the basic recipe works really well on its own.
I did a little bit of research into the recipe before I approached this and was so surprised that other people had ingredient lists with only one aubergine. ONE?! That's not even half a snack for me! If I'm going to make a dip (and I do quite often, I have mentioned before I am Queen of Dips amongst my friends and even have a Pinterest board dedicated to my obsession) then I want to make LOTS.
So I've gone full on here with three aubergines for this recipe because either a) you will want to eat it all yourself or b) I am assuming if you're going to the trouble of homemade dips that you probably have guests over and they are definitely going to be eating it all.
Full disclosure - I completely forgot to add the beautiful pomegranate arils to this dish before I took the photos. I'm absolutely gutted! The contrast is gorgeous and they work really well. Definitely add a sprinkle if you have them.
SERVES: 4 people as a starter/snack
PREP TIME: 1 hour
COOK TIME: 25 minutes + cooling
- 3 aubergines
- 2 cloves of garlic, crushed
- 2 tbsp tahini
- juice of 1 lemon
- handful of fresh basil
- drizzle of olive oil for baking
- salt and pepper to taste
- Pomegranate arils to decorate (optional)
1. Pre-heat the oven to 180C.
2. Slice off the top of your aubergines (to get rid of the stalks) and then half them length ways. Place them flesh side up in a large baking tray and drizzle with olive oil and a sprinkle of salt. Put in the oven and bake for 25minutes. Switch off the oven and leave the aubergines in there to cool.
I actually did this overnight and oh my, the aubergines were heavenly soft and had soaked up all the olive oil. Totally optional, you don't have to wait overnight for them to cool!
3. When the aubergines are cool, slice off the skin and put the flesh into a food processor. It doesn't have to be perfect - a little bit of skin is totally fine.
4. Into the food processor add the garlic, tahini, basil and lemon juice. Blitz to combine - but not too much if you want a chunkier consistency.
5. Taste and add salt and pepper to suit you. You can always add more tahini, basil or lemon juice if you want to adjust the flavour.
6. Serve in a bowl and top with fresh basil leaves and pomegranate arils if you have them. Eat with crisps, nachos or crudités. Enjoy!
Make sure you don't lose the recipe! Click on the button top left of the image below and you can save it straight to your Pinterest.