Thermomix Baba Ghanoush (Eggplant Dip)

We all know that the Thermomix kicks butt when it comes to dip… and this yummy Baba Ghanoush is no exception! Yep, this delicious eggplant dip makes a great alternative from your usual hummus or roast capsicum dip and is oh-so-good when served with some crusty bread (or better yet, our Turkish Pide!).

Thermomix Baba Ghanoush

To get a really good baba ghanoush you need to grill your eggplant. It’s the only way to get that beautiful, traditional smokey flavour. As much as I love the Thermomix – it’s just not going to do the job here! So use a naked flame on your gas stovetop or BBQ to grill the outside of a whole eggplant. Once it’s chargrilled, cut it in half and pop it in the oven to cook completely (until all of the inside has softened).

Thermomix Baba Ghanoush 3

Now is where your thermie comes in handy! Place the garlic cloves into the TM bowl and mince on Speed 8 for 5 seconds. Scrape own the sides of the bowl and repeat. Scoop the inside of the eggplant into the TM bowl and discard the skin. Press Turbo approximately 5 times until you have a nice thick, chunky texture. Add in the remaining ingredients and press turbo until everything is combined and you have the texture you desire (I prefer my Thermomix Baba Ghanoush a little chunky, whereas I know other people who prefer it quite smooth).

Thermomix Baba Ghanoush 4

Serve with a little drizzle of olive oil, some fresh olives and a slice or two (or 10!) of delicious Thermomix Turkish Pide. Yum!

Don’t forget to check out our delicious yet simple Hummus recipe here!

Thermomix Baba Ghanoush 2

Thermomix Baba Ghanoush

Thermomix Baba Ghanoush (Eggplant Dip)

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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 1

Ingredients

  • 1 large eggplant
  • 1 ⁄4 cup tahini
  • 2 garlic cloves , minced
  • 1 ⁄4 cup fresh lemon juice
  • 1 pinch ground cumin
  • salt , to taste

Instructions

  • Preheat oven to 180 degrees celsius.
  • Grill the whole eggplant over a naked flame on your gas stovetop or BBQ.
  • Once it's chargrilled, cut it in half and pop it into the oven to cook completely (until all of the inside has softened) - approximately 20 minutes.
  • Remove from the oven and allow to cool.
  • Remove the skin and discard.
  • Place the garlic cloves into the TM bowl and mince on Speed 8 for 5 seconds.
  • Scrape own the sides of the bowl and repeat.
  • Scoop the inside of the eggplant into the TM bowl.
  • Press Turbo approximately 5 times until you have a nice thick, chunky texture.
  • Add in the remaining ingredients and press turbo until all of the ingredients are combined and you have the texture you desire.
  • Serve with a drizzle of olive oil, kalamata olives and crusty bread.

 

 

 

Comments 1

  1. Hi there. I made this today but it came out super mushy. It’s hard to know how long to cook the eggplant for and what size it should be. Although it tasted good, I don’t think my eggplant was quite large enough. Just thought I’d let you know – you might be able to add a bit more advice in your recipe.

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