Baba Ganoush is an eggplant and tahini based dip that is made with tahini, eggplant, garlic, and olive oil. It is so popular in the Mediterranean area. Baba Ganoush is so delicious and can be served as a dip or side dish.
Cooking the Aubergine: Peel, slice, and arrange the aubergine in a well-greased baking sheet. Brush or spray the aubergine with oil on both sides.
Bake for 10-20 minutes on 200C, then flip the aubergine on the other side and bake for more 15 minutes. Take the aubergine out of the oven and mash it coarsely using a fork.
Preparing the Dressing: In a mixing bowl, mix tahini and water well using a fork until the tahini become a bit liquidy. You may need to add more water. Make sure there are no clumps. Add vinegar, salt, pepper, cumin, minced garlic, and olive oil to the tahini mixture, mix until all combined. Add the mashed aubergine to the tahini mixture and stir well.
You may need to add ¼ cup water more, based on your tahini quality.