Baba ganoush. The name alone sounds so mystical and evokes a sense of a colorful middle eastern scene with pipes playing out their wailing sounds. More tasty than romantic however, it’s actually a delicious side dish made from eggplant and spices, said to originate in Lebanon.
This eggplant (aubergine or brinjal) dip is extremely healthy. Eggplants are packed with vitamin B, vitamin E and fiber. Olive oil is a heart-healthy fat. Greek yoghurt is an excellent source of calcium and contains probiotics, which support a healthy bacterial balance in the gut. Best of all, baba ganoush is low in calories, so there’s no need to hesitate in tucking in.
The fresh mint and yoghurt in this recipe add piquancy and a cool fresh flavour to balance the smoky spices. A smooth and creamy centrepiece for any snack platter.
Smoky Baba Ganoush
- 6 large eggplants, sliced in half lengthways
- 3 tablespoons olive oil
- 2 teaspoons ground cumin
- Pinch of paprika
- 1 cup thick greek yoghurt
- ¼ cup fresh mint leaves, chopped
- Salt and ground black pepper to taste
- Pre-heat the oven to 200 degrees Celsius / 400 degrees Fahrenheit
- Place the sliced eggplants on a large baking tray and drizzle with 1 teaspoon of olive oil and the ground cumin
- Season and bake in the oven until slightly charred, approximately 30 minutes
- Remove from the oven and allow to cool
- Scoop the flesh from the eggplant into a large bowl
- Combine the cooled eggplant with the remaining olive oil, yoghurt, fresh mint and seasoning
- Serve with plenty of fresh crusty bread Will keep in the fridge for 4 days
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