- 2 medium eggplants
- 100g baby spinach leaves
- 2 small garlic cloves, crushed
- 2 tablespoons tahini
- 1/2 teaspoon ground cumin
- 2 tablespoons fresh lemon juice
- 60ml (1/4 cup) olive oil
- Sweet paprika, to serve
- Sliced Turkish bread, toasted, to serve
- Step 1Preheat oven to 200°C. Preheat a barbecue grill or chargrill on high. Prick skin of eggplants a few times. Cook, turning, for 5-8 minutes or until skin is charred and blistered. Roast on a baking tray for 40 minutes or until soft. Transfer to a colander and place in the sink for 30 minutes to cool. Peel.
- Step 2Meanwhile, place spinach in a heatproof bowl. Cover with boiling water. Set aside for 1-2 minutes or until it just wilts. Drain. Refresh under cold running water. Finely chop.
- Step 3Process eggplant, garlic, tahini, cumin and lemon juice in a food processor until almost smooth. With motor running, add oil in a thin steady stream until smooth. Add spinach. Process until well combined. Season with salt and pepper. Transfer to a serving bowl. Sprinkle with paprika. Serve with bread.
Cook’s tips: Don’t skip the chargrilling step – it gives the babaganoush its traditional smoky flavour. For babaganoush with a chunkier texture, or if you don’t have a food processor, mash the eggplant in a bowl, then stir in the remaining ingredients until smooth and combined.
- Author: Michelle Southan
- Image credit: Mark O'Meara
- Publication: Australian Good Taste