Baba Ganoush is a fine cream, very soft and exotic to the palate that we can accompany with a little crispy bread or freshly baked pita, sticks of raw vegetables like carrots, celery or cucumber.
This cream based on eggplant purée is typical of Middle Eastern cuisine, Greece, Turkey and Cyprus, although not all are the same.
A delicious recipe available to everyone, cheap and simple.
Time: 45 minutes
Utensils: oven and food processor
- 2 Eggplant
- 2 tbsp tahini
- 1/2 lemon, juice
- A pinch of salt
- Preheat the oven 200ºC and place eggplants, cutted in half, directly over heat source. Cook, turning occasionally with tongs, until completely tender and well charred on all sides, 20 minutes.
- Carefully scoop out soft flesh with a large spoon and transfer to a food processor. Once all eggplant is scooped, pick out any stray bits of skin and blackened flesh and discard.
- Add tahini, lemon juice and salt and blend until smooth. Stir in parsley and season to taste with salt and more lemon juice if desired.
- Transfer to a serving bowl, drizzle with olive oil, and serve with warm pita bread or vegetables for dipping.
Baba ganoush can be stored in an airtight container in the refrigerator for up to four days.