茄子泥 Baba Ganoush

面包爱好者总会有那么几款心目中最喜欢的蘸料，而茄子泥就是我最爱的其中一个。

为什么你会喜欢这个来自中东的蘸酱呢？

传统的茄子泥食谱其实是用tahini (一种芝麻酱）来作为调料，但是由于这酱料在本地比较难买，我相信也不是大家常用的东西，所以就把它改成了也同样好吃的无糖花生酱。

不仅是搭配面包而已，茄子泥也非常适合搭配其它面食，比如 naan bread、paratha、tortilla wrapper 等等，甚至作为三明治的配酱也同样出色。茄子本身带有清甜的风味，口感绵密顺滑，再加上一些辛香料、坚果的香气、油脂的浓郁以及柠檬的酸味，层次丰富、滋味饱满，堪称史上最强酱料之一

所需要的食材

• 茄子 x 1
• 蒜头 x 1
• 洋葱 x 1/3 颗

调味酱：

• 柠檬汁 x 1/4-1/2
• 无糖花生酱 x 1 tbsp
• 孜然粉 x 1/4 tsp
• 香菜籽粉 x 1/4 tsp
• 烟熏甜椒粉 x 1/4 tsp
• 生蒜泥 x 半瓣
• 适量海盐

装盘

• 柠檬/青柠皮
• 黑胡椒碎
• 初榨橄榄油
• 坚果

备料重点

茄子——

茄子需要选择紫皮，大而肥的种类，瘦的种子太多，小的皮太多，哈哈！别那么累~ 大的最好使！

无糖花生酱——

这个蘸酱最早来自于中东，而它传统的做法其实用的是白芝麻酱。但这白芝麻酱(Tahini) 和中国餐里用的芝麻酱的风味也有挺大的区别，也是在本地比较难买到的食材，我相信你们也不会为了做这个茄子泥而刻意去买一瓶白芝麻酱XD, 所以我才决定用自制的无糖花生酱来作为替代。

无糖花生酱和白芝麻酱一样，可以给茄子泥带来类似的效果。花生酱的坚果香，油润感，乳化作用，都跟白芝麻酱不相上下，最重要的是，味道也非常契合哦！如果你不曾买过无糖花生酱，也没有头绪要去哪里买，不妨试看看我的食谱哟~

~ 视频教程~

料理步骤

1. 把茄子取缔去皮，抹上两大撮的盐，静置5分钟
2. 蒜头去顶部，洋葱带皮一起切，两个都淋上橄榄油和撒上盐，分别用铝箔纸包裹起来
3. 这时候茄子应该差不多了，擦掉冒出来的水份
4. 把茄子切成三份，放在烤盘上，淋上一些油
5. 淋油的一面朝下
6. 上方撒上黑胡椒碎
7. 带着蒜头和洋葱一起进炉烤，放在上层，175C， 烤30分钟左右
8. 等待的期间先做调味酱，把所有材料混合均匀即可
9. 把烤好的茄子剁碎成泥，也把洋葱剁碎
10. 大蒜整颗挤碗里，用叉或者汤匙碾碎即可
11. 把茄子，洋葱，蒜，和调味酱混合均匀
12. 适当地用海盐和柠檬汁调味
13. 装盘，淋上初榨橄榄油，坚果，擦点柠檬皮，黑胡椒碎
14. 最后就是拿出你最爱的面包开吃咯！

Print Recipe

Bread lovers always have a few favorite condiments or dip in the list, and baba ganoush is definitely one of mine

Why would you love this baba ganoush？

The traditional recipe for baba ganoush actually uses tahini (a sesame paste) as the seasoning. But since tahini is harder to find locally and I believe its not something Malaysian use often, so I’ve swapped it for unsweetened peanut butter, which tastes just as good.

Baba ganouch isn’t just a dip for bread only—it also pairs wonderfully with other flatbreads like naan, paratha, or tortilla wraps, and even makes an excellent spread for sandwiches. Eggplant itself has a gentle sweetness and a creamy texture, and when combined with aromatic spices, nuts, EVOO, and a splash of lemon, the flavor becomes layered and so rich. Truly, it deserves a spot among the strongest dip of all time!

All you need

• Eggplant x 1
• Garlic bulb x 1
• Onion x 1/3

Seasoning paste:

• Lemon juice x 1/4-1/2
• Unsweetened peanut butter x 1 tbsp
• Cumin powder x 1/4 tsp
• Coriander powder x 1/4 tsp
• Paprika powder x 1/4 tsp
• Raw garlic paste x 1/2 clove
• Seasalt as needed

To serve:

• Lemon/lime zest
• Crushed black pepper
• Extra virgin olive oil
• Nuts

Ingredients Notes

Eggplant ——

When choosing eggplants, go for the big, plump purple‑skinned ones. The skinny ones have too many seeds, and the small ones have too much skin—haha, don’t make it harder than it needs to be! Bigger is definitely better for this dish!

Unsweetened Peanut Butter ——

This dip originally comes from the Middle East, where the traditional recipe uses tahini (a white sesame paste). But tahini has quite a different flavor from the sesame paste used in Chinese cooking, and it’s not easy to find locally. I doubt anyone would buy a whole jar just to make my eggplant dip XD — so I decided to use homemade unsweetened peanut butter instead.

Peanut butter works beautifully as a substitute: its nutty aroma, smooth richness, and emulsifying power are all on par with tahini. Most importantly, the flavor pairs perfectly with the eggplant. If you’ve never bought unsweetened peanut butter and aren’t sure where to find it, you can always try my recipe here!

~ Video Tutorial ~

Steps of making

1. Peel the eggplants, rub with two generous pinches of salt, and let sit for 5 minutes.
2. Trim the garlic tops and cut the onion with skin on.
3. Drizzle both with olive oil and sprinkle with salt, then wrap separately in foil.
4. By now the eggplants should be ready—wipe off the released moisture.
5. Cut the eggplants into thirds, place on a baking tray, drizzle with oil.
6. Lay them oil‑side down, sprinkle the tops with crushed black pepper.
7. Roast together with the garlic and onion on the upper rack at 175 °C for about 30 minutes.
8. While waiting, prepare the seasoning paste by mixing all ingredients until smooth.
9. Chop the roasted eggplants into a purée, and finely chop the onion.
10. Squeeze the whole garlic into a bowl and mash with a fork or spoon.
11. Mix the eggplant, onion, garlic, and seasoning paste together.
12. Adjust with sea salt and lemon juice to taste.
13. Plate up, drizzle with extra virgin olive oil, top with nuts, grate a little lemon or lime zest, and finish with black pepper.
14. Finally, grab your favorite bread and dig in!

Printable Full Recipe

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