Baba Ganoush
6 servings
60 minutes
A classic Middle Eastern dip made from baked eggplant that can also be used as a spread.
1
Place the eggplants on a baking sheet lined with paper and make six to seven shallow punctures in different places on each. Put the baking sheet in an oven preheated to 200 degrees for about forty minutes. After twenty minutes, turn the eggplants over to the other side. This, along with the punctures, is necessary for even cooking of the vegetables.
- Eggplants: 400 g
2
Peel the skin off the cooked eggplants and transfer the flesh to a bowl. Add yogurt, sesame paste (also known as tahini), garlic, cumin, cilantro, and lemon juice, and blend everything into a smooth thick puree.
- Natural yoghurt: 100 ml
- Tahini: 1 tablespoon
- Garlic: 2 cloves
- Grated cumin (zira): 0.5 teaspoon
- Coriander: 5 stem
- Lemon juice: 2 tablespoons
3
Place the baba ghanoush in the refrigerator for an hour. Then transfer it to a sauce dish (or dishes) and drizzle with olive oil mixed with paprika.
- Olive oil: 1 tablespoon
- Ground paprika: 0.5 teaspoon