I do love a good platter and Baba Ganoush is one of my favourite dips. It’s such a good combo of smoky eggplant, garlic and lemon with creamy tahini and sweet and tart pomegranate syrup. I sometimes add dukkah on top too so I have included the recipe below. It’s super easy to make and nice on salads, on poached eggs or mixed with panko as a nice crumb for meat, vegetables or cheese.
Baba ganoush with pistachio dukkah and flatbread crisps
2 medium eggplant about 800g
2 T tahini ( I like Forty Thieves)
1 T extra virgin olive oil
2 T lemon juice
1-2 cloves garlic
2-4 T Greek Yoghurt to taste – you can leave out for dairy free or use half as much coconut yoghurt
1 tsp date syrup or pomegranate molasses (optional but delicious)
Prick eggplant a few times and then char eggplant on bbq or gas hob until blackened and collapsing.
Cool. Scoop out flesh into a sieve or colander and let excess liquid drain away. Blend until smooth with remaining ingredients.
To serve, spread on a plate or a shallow bowl and drizzle with extra date syrup or pomegranate molasses. Sprinkle over Dukkah if using. Serve with flatbread crisps and seasonal vegetables
To make flatbread crisps, cut flatbreads ( I like Azka brand) into corn chip sized pieces. Toss with olive oil and flaky salt and bake at 180 for 10-15 minutes or until lightly golden and crisp.
1 T coriander seeds
1 T cumin seeds
3 T sesame seeds
1 tsp fennel seeds
1/2 tsp sumac
½ – 1 tsp of flaky salt to taste
Place the nuts on a tray and into the oven at 160 for 10 minutes to lightly toast.
Meanwhile in a dry pan, toss the sesame seeds with the coriander, cumin and fennel seeds until fragrant.
Cool slightly before grinding roughly, you want the spices half ground, not dust. Do the same for the nuts and then mix together along with the sumac and season. Store in an airtight jar.
Makes about 1.5 cups.