1 large aubergine
2-3 garlic cloves
1 tbsp tahini
2-3 sprigs of fresh rosemary
4-5 stems of thyme
1/2 small lemon, the juice
salt and black pepper
Preheat the oven to 220°C.
Peel the garlic and divide one of the cloves in two. Take one half aside, but finely chop the rest of the garlic. Deseed the chilli and chop. Cut the aubergine in halves lengthwise.
Brush the cut flesh with olive oil and then rub it with the half garlic clove.
Stab the aubergine with the stalks of rosemary and thyme like on the photo. Set two stems of thyme aside.
Bake for at least 35 minutes with cut side up. They need to be well baked so don’t worry if the herbs turn black and the flesh is just about to burn.
Take the aubergine out of the oven and remove the herbs.
Let the aubergine rest a bit while you sauté the chopped garlic and chilli in a skillet.
Scoop out the flesh from the skin and onto a cutting board. Break it up with a knife or a fork.
Add the flesh to the skillet when the garlic is just about to take on colour and mix well.
Add the tahini, lemon juice and leaves of the thyme. Season with salt and black pepper. Mix well and put into a bowl.
It’s a matter of taste if you serve the Baba ganoush like this or put it into a blender and run until smooth. I like both versions.
Note that how much spice, herbs or chilli you use is also a matter of taste. You can skip the chilli and/or herbs all together, or use other herbs. The classic recipe uses parsley, but I’ve also used cilantro and like that a lot. If you don’t have tahini you can replace it with vegan butter. It’s just as good and some find it even better. Also note that the flavour gets better after sitting in the fridge over night.
Baba ganoush is a delicious and healthy spread for bread and really nice as a dip as well.
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