Leo-Style Baba Ganoush
4 servings
30 minutes
An important point in preparing this Arabic appetizer: the eggplants must be baked over an open fire so that the aroma of smoke generously permeates the pulp. If you only have an oven and an electric grill at hand, the effect of "smoky food " can be enhanced with smoked paprika, this is the advice of Maxim Lyubimov, chef of the Rostov restaurant Leo Wine & Kitchen. Cumin, coriander and caraway add the necessary Maghreb accent. Just before adding to the dish, be sure to fry the cumin in a hot frying pan - this way its thick, slightly metallic smell will be brighter.
1
Wash the eggplants, prick them in several places with a toothpick. Cut the garlic head in half across the cloves. Bake until soft on a grill or in a preheated oven at 250 degrees for 15-20 minutes. The eggplant should become very soft, 'deflate', and easily separate into fibers.
- Eggplant: 400 g
- Garlic: 0.5 head
2
Remove the flesh from the eggplant and mash it in a mortar. Squeeze the roasted garlic into the eggplant. Add cumin, smoked paprika, tahini, and olive oil. Taste and add salt and pepper to your liking.
- Garlic: 0.5 head
- Caraway: 2 g
- Smoked paprika (pimenton): 1 g
- Tahini: 90 g
- Olive oil: 70 ml
- Salt: to taste
- Ground black pepper: to taste
3
Sprinkle with lemon juice, transfer to a serving dish, and drizzle with olive oil. Serve with grilled ciabatta or pita.
- Lemon juice: 20 ml
- Olive oil: 70 ml
