Smokey Aubergine Dip (Babaganoush)

If you have a soft spot on your heart (or may be in your stomach) for hummus, we bet this epic dip will be your next obsession. The name ‘babaganoush’ is thought be originated in Lebanon but you will find different versions of it in Middle Eastern and Anatolian cuisine.

Ingredients

  • 3 Aubergines
  • 1 tbs of tahini
  • Half lemon juice
  • 2 garlic cloves
  • 1 tbs of fresh mint (original recipe is with parsley if you prefer. I just think that mint gives a better taste in this dip)
  • 1/2 tsp of black pepper
  • Salt
  • 4 tbs of olive oil
  • Sumac

Instructions

  1. Wash your aubergine and grill them on your hob as a whole on a low heat. This will give a nice smokey taste to your dip. You may also choose to roast them in the oven.
  2. Cut your thoroughly grilled aubergines into half lengthwise and scoop the inside of the vegetable with a help of a spoon. Clean it from any skin that might be stuck.
  3. Transfer your aubergines to a processor (or if your aubergines are cooked to the melting point you may opt for mashing them with a fork instead)
  4. Add tahini, finely chopped fresh mint, half a lemon’s juice, crushed garlic, 2 spoons of olive oil, salt and black pepper and process briefly (or mash & mix with a fork)
  5. Transfer your dip to a serving dish, drizzle the rest of olive oil and garnish with sumac.