Baba Ghanoush

Baba Ghanoush

A creamy and irresistibly flavourful dip made with roasted aubergines and GOOD PHATS Extra Virgin Olive Oil. Our Spanish EVOO’s fruity, balanced flavour works perfectly with the smoky char of the aubergine, topped with za’atar and Aleppo chili for a warm fragrant finish. Enjoy as a starter, side, or snack!

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PHAT: EXTRA VIRGIN OLIVE OIL
PREP TIME: 20–25 MINS
SERVES: 4

INGREDIENTS

2 GARLIC CLOVES, SLICED
2 AUBERGINES
GOOD PHATS EXTRA VIRGIN OLIVE OIL SPRAY
3 TBSP TAHINI
1 TSP GROUND CUMIN
1 TSP SMOKED PAPRIKA
½ LEMON, ZEST & JUICE
GOOD PHATS EXTRA VIRGIN OLIVE OIL
SEA SALT & CRACKED BLACK PEPPER
HANDFUL FLAT-LEAF PARSLEY, CHOPPED
ALEPPO CHILLI FLAKES
ZA’ATAR

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METHOD: How to make Baba Ghanoush at home?

ROAST

Step One
Slice the garlic cloves. Slice the aubergines in half lengthwise. Score the flesh and insert the sliced garlic into the slits. Season with sea salt and cracked black pepper. Evenly coat the aubergines with GOOD PHATS Extra Virgin Olive Oil Spray.

Put the aubergines in the air fryer or oven, skin side down, and cook at 210°C (390°F) for 20 minutes. For an extra smoky flavour, switch to the “Max Crisp” setting or turn up the heat for an additional 5 minutes.

PREP

Step Two:
Once the aubergines are cooked, allow them to cool slightly. Scoop out the flesh (discarding of the skin), and mash or chop, keeping some texture.

In a bowl, combine the aubergine flesh with the tahini, ground cumin, smoked paprika, lemon zest, lemon juice, and a generous drizzle of GOOD PHATS Extra Virgin Olive Oil. Stir well until fully combined. Season with sea salt and cracked black pepper to taste.

SERVE

Step Three
Transfer the Baba Ghanoush to a serving bowl. Drizzle generously with GOOD PHATS Extra Virgin Olive Oil. Garnish with chopped flat-leaf parsley, a sprinkle of za’atar, and Aleppo chili flakes.

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Chef’s Tip
Pair this Baba Ghanoush with crudités or as a flavourful side to grilled meats. For an extra smoky flavour, char the aubergines over an open flame before air frying.