I’m a huge fan of any type of food, obviously, and Middle Eastern dishes are no exception. For all of those who know and love hummus, this preparation is a must. But if you have never tried hummus before, then you should know that since baba ganoush is very similar to hummus, although slightly more delicate, it is the perfect starting point for everyone who wants to have a taste of Middle Eastern cuisine. The only other thing I can say before leaving you to the recipe, is that I have rarely encountered a flavour combination so special, so I strongly recommend you to give this flavoursome spread (or dip) a try.
- Pierce the aubergine with a toothpick and bake it at 220°C/430°F for 40 minutes. There is no need to preheat the oven in this case.
- Once the cooking time has elapsed, let the aubergine cool down completely before moving on.
- Now, peel the aubergine and dice it finely.
- Crush the tofu with the flat of a knife.
- Place the tofu, the tahini, the lemon juice, the salt, the pepper and the garlic into a bowl and stir well to combine them.
- Add in the aubergine, the chopped parsley, and stir one last time to complete – the recipe.
- For best results, refrigerate the baba ganoush for 2 hours before serving.
- The dehydrated garlic can be substituted with fresh garlic. However, make sure to add it a little at the time because fresh garlic is a lot more powerful.
- The tofu can be substituted by mashed potatoes.
Preparation Time: 10m
Cooking Time: 40m
Total Time: 50m
Cooking Temperature: 220°C - 430°F
Storage Times: Keeps for 2 days in the fridge