Baba Ganoush isn’t just fun to say, it’s fun to eat too. Dips don’t need to be unhealthy, and this veggie packed dip shows just how healthy dips can be. Especially with some homemade flatbread.
Whenever we go to a Greek restaurant, which sadly isn’t that often, baba ganoush is the first thing I order. It usually comes with pitta bread slices, so I have made my own flatbreads to go with this recipe. Just in case you have not heard of baba ganoush before (you have been missing out), it is a Middle Eastern dip made from aubergine (eggplant) and it’s a fairly think dip, which makes a really nice change from the usually creamy dips.
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This is a dip that I always make when we are having a party, which has come at the perfect time because we had a HUGE party yesterday. It was crazy. There was stick treats, fluffy balls, milk and boxes. No, I haven’t gone crazy (maybe I have), it was Aristotle’s 3rd birthday.
It really wasn’t actually that crazy – he spent most of the day in bed. In human years he is 28, so I think he is feeling a little bit down about being another year closer to 30. He did spend a good hour just sitting in a bush though.
Ari didn’t enjoy any of this delicious baba ganoush (he is so funny when it comes to vegetable dips), so there was more for us to enjoy.
Crisps and dip is one of my downfalls. It’s the mix of the saltiness of the crisps and a flavour packed dip that makes me have no control around it. So when I am craving it I make some of this and dip pepper, carrots and cucumber, and a little bit of homemade flatbread in it – it really hits the spot.
Let’s here it for pomegranates. I am a firm believer that they are not used in meals enough. They add so much flavour, for so few calories and I love the little burst of flavour they give. Plus, they make the dullest looking things that mush brighter. Let’s face it, baba ganoush is not the most appetising colour by itself.
How to make Baba Ganoush – Serves 4:
- 600 g aubergines (eggplant)
- 2 garlic cloves
- 1 tbsp olive oil
- 2 tbsp fresh parsley
- 1 tbsp fresh mint
- 0.5 lemon (juice only)
- 1 tbsp tahini
- 2 tbsp pomegranate seeds
- 1 pinch sea salt and black pepper
- Slice the aubergines/eggplant lengthways and put them on a baking tray cut side up and spray with a little oil. Bake at 200C/390F for 45 minutes.
- Once the aubergine/eggplant is cooked, scoop out the flesh and put into a food processor with the rest of the ingredients (except the pomegranate).
- Blend until smooth, pour in to a bowl and top with pomegranate.
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