Classic baba ganoush with tahini
2 servings
35 minutes
Baba Ganoush is a traditional Arab appetizer, an exquisite creamy dip that delights with its velvety taste. Its roots go deep into the Levant, where eggplants are roasted to tenderness and mixed with tahini, garlic, and lemon juice. This recipe reveals the depth of flavor: smoky notes of eggplant, soft nutty tahini, and a hint of lemon create a harmonious blend. Paprika and sesame add a subtle aromatic touch. Baba Ganoush is the perfect companion for fresh bread, pita, and vegetable snacks. It can adorn any table setting, whether it's a traditional Eastern dinner or a simple friendly evening. Its smooth texture and rich flavor make it an indispensable element of Mediterranean cuisine.
1
Crush 2 cloves of garlic with a chef's knife.
- Garlic: 3 cloves
2
Place the garlic in foil, add half a teaspoon of oil and a pinch of cumin. Wrap it up.
- Garlic: 3 cloves
- Refined olive oil: 5 tablespoon
- Cumin (zira): 0.5 teaspoon
3
Place half an eggplant in foil, make cuts, and generously coat with oil.
- Eggplants: 0.5 piece
- Refined olive oil: 5 tablespoon
4
Wrap the eggplant in foil and place it in a preheated oven at 170 degrees for 20 minutes.
5
After 20 minutes, let the eggplant cool slightly. Transfer the flesh to a deep container and discard the skin.
6
Add garlic and salt.
- Garlic: 3 cloves
7
Then add tahini, sour cream, juice of 2 lemon wedges, and press through another clove of fresh garlic.
- Tahini: 1 teaspoon
- Sour cream: 2 tablespoons
- Lemon: 2 pieces
- Garlic: 3 cloves
8
Mix actively, transfer to a convenient container, add a drop of oil on top, a bit of sesame and paprika.
- Refined olive oil: 5 tablespoon
- Sesame: pinch
- Paprika: pinch