Looking for a healthy and simple recipe for using the ForestFoods delicious and nutritious Aubergine's? Baba Ganoush is a great solution to share with friends and family either cold or hot as a dip or spread with almost anything!
1 KG ForestFoods Certified Organic Aubergine
2 medium cloves of garlic
2 tablespoons lemon juice
1/4 cup tahini
1/3 olive oil and a bit extra for brushing the aubergines
3/4 teaspoon of salt
1/4 ground cumin
pinch of smoked paprika for garnish
Preheat the oven to roughly 220 degrees Celsius. Line a large, rimmed baking sheet with parchment paper to prevent the aubergine from sticking to the pan. Halve the aubergine lengthwise and brush the cut sides lightly with olive oil. Place them in the prepared pan with the halved sides down.
Roast the aubergine until the interior is very tender throughout and the skin is collapsing, about 35 to 40 minutes. Set the aubergine aside to cool for a few minutes. Flip the aubergines over and scoop out the flesh with a large spoon, leaving the skin behind.
Place a mesh strainer over a mixing bowl, then transfer the flesh to the strainer and discard the skins. Pick out any stray bits of aubergine skin and either re-use in future cooking if desired. You want to remove as much moisture from the aubergine here as possible, so let the aubergine rest for a few minutes and shake/stir the aubergine to release some more moisture.
Discard all of the aubergine drippings, drain and wipe out the bowl, and dump the aubergine into the bowl. Add the garlic and lemon juice to the aubergine and stir vigorously with a fork until aubergine breaks down. Add the tahini to the bowl and stir until it’s incorporated. While stirring, slowly drizzle in the olive oil. Continue stirring until the mixture is pale and creamy, and use your fork to break up any particularly long strings of aubergine.
Stir in the salt and cumin. Season to taste with more salt and more lemon juice, if you’d like a more tart flavor.
Transfer the baba ganoush to a serving bowl and lightly drizzle olive oil on top. Lastly, sprinkle smoked paprika (and ForestFoods parsley if you wish) on top.
If you want to serve it as a dip make sure you let it rest overnight in the fridge.
You can also freeze it and keep it frozen for 3-4 months
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