the Sage Test Kitchen

Essential Baba Ghanoush

Name: Essential Baba Ghanoush
Cook time: 1200 s
Total time: 2700 s
Yield: Makes 350g
Ingredients: 2 large aubergines - peeled and cut into large pieces; 3 cloves garlic - unpeeled; 60 ml olive oil; 1 tsp coarse salt; 2 tbsp tahini; 2 tbsp fresh lemon juice; Freshly ground black pepper - to season; 2 tbsp extra-virgin olive oil

The humble aubergine goes from drab, to fab and totally baba-tastic! We peel and dice the aubergine for max surface area during cooking. The result is a dip that is spiced n’ creamy with some serious depth of flavour. Take me to the mezzo platter!

the Paradice™ 9

+1 more appliance

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45 mins total time

20 mins active time

Easy

Makes 350g

Ingredients

Measurements:

2 large aubergines
peeled and cut into large pieces
3 cloves garlic
unpeeled
60 ml olive oil
1 tsp coarse salt
2 tbsp tahini
2 tbsp fresh lemon juice
Freshly ground black pepper
to season
2 tbsp extra-virgin olive oil

Instructions

1To preheat the oven, insert the wire rack into position 6. Set the oven to Air Fry, 230°C, Rotate Remind, for 30 minutes and press Start. Meanwhile, continue to the next step.
Tip: Recipe has been optimised for the Smart oven Air Fryer XL.
2Assemble the processor with the red dicing gearbox, dicing grid and blade in the bowl and dice the aubergine. Transfer to a large mixing bowl.
Tip: Use the red dicing cleaner to push through any aubergine caught in the dicing grid.
3Add the garlic, olive oil and salt to the aubergine and toss to coat. Spread the aubergine mixture evenly over a sheet pan.
4Once preheated, place the pan in the oven and cook for 30 minutes. When the oven signals stir the aubergine and continue cooking until the aubergine is golden brown and soft. Remove from the oven and allow to cool for 10 minutes.
5Carefully assemble the processor with the grey spindle and green S-blade in the bowl. Squeeze the garlic out of the skin and into the bowl. Add the aubergine, tahini, lemon juice and pepper and process to combine, scraping down the side occasionally. With the processor on, add the extra-virgin olive oil through the feed chute in a thin steady stream to combine.
Tip: Process the baba ghanoush longer if you prefer it smooth and creamy.
6Roasted, smoky, soft n’ silky…what’s your Baba G good for? It loves a hustle, drizzled with olive oil and served with some toasty Lebanese bread or crisp crudites, but is also fab spread on bruschetta, snuck into wraps or nestled up to some fresh tabbouleh, grilled chicken or fish.