This Baba Ganoush is truly bold earthy, and authentic Lebanese cuisine at its best. Situ’s secret ingredient is the dash of extra lemon and the charred skin from cooking the eggplant on a direct heat. Once you’ve made your own, you’ll never buy from the shelf again.
You only need a few simple ingredients for this bold Baba Ganoush
- Eggplant
- Garlic
- Lemon Juice
- Salt
- Tahini Sauce
Baba Ganoush Cheat Sheet
- Cook the eggplant on a direct heat. On a gas top stove or on a BBq. You want to get the flavour and fragrance of the charred skin to permeate the flesh
Situ's Authentic Lebanese Baba Ganoush
This Baba Ganoush is truly bold earthy, and authentic Lebanese cuisine at its best. Situ's secret ingredient is the dash of extra lemon and the charred skin from cooking the eggplant on a direct heat. Once you've made your own, you'll never buy from the shelf again.
Ingredients
- 2 Medium to Large Eggplant
- 2 Cloves Garlic
- Juice of 2 small Lemons
- 1 Teaspoon Salt
- 4 tablespoons Tahini Sauce
Instructions
Eggplant Preparation
Cook the whole eggplant with the skin still on over an open flame on a gas stove or on the BBQ until the skin is charred and the flesh cooked through
Once cooked remove from the stove and scrape out the flesh
Strain off the excess fluid as this can sometimes make the Baba Gaboush to watery
While the eggplant is cooking smash the garlic with some salt in a pestle and mortar until a paste-like consistency
Finishing the Baba Ganoush
Add the drained eggplant flesh into a bowl
Add the garlic
Add the tahini
Blend well so that the flesh forms a smoothish consistency - but not too smooth so you lose the natural feel of the flesh
Add the lemon juice and blend well
Notes
You can play around with this recipe to get the right amount of salt, lemon juice and garlic to suit your own tastebuds.
