Hot baba ganoush
10 servings
45 minutes
The recipe was shared by Vladimir Bogozhavets, chef of the Maroon restaurant.
1
Bake bell peppers and eggplants at 180 degrees for 10-12 minutes.
- Bell pepper: 1 kg
- Eggplant: 1.2 kg
2
Remove seeds and skin from the vegetables.
3
Chop the vegetables coarsely.
4
Bake 800 grams of tomatoes for 5-6 minutes on the grill or in the oven. Peel them and mash.
- Tomatoes: 1.3 kg
5
Add spices to the tomato mixture: cumin, coriander, sugar (4 g), salt (4 g), olive oil (25 g)
- Cumin: 2 g
- Ground coriander: 2 g
- Sugar: 4 g
- Salt: 6 g
- Olive oil: 35 ml
6
Prepare the dressing: mix 15 ml of olive oil, grape syrup, green onion, cilantro, basil, add 1 gram of salt and pepper. Mix well.
- Olive oil: 35 ml
- Grape syrup (vincotto/petimezi): 6 ml
- Spring onion: 5 g
- Cilantro: 4 g
- Basil: 2 g
- Salt: 6 g
- Ground black pepper: 1 g
7
Cut the remaining fresh tomatoes into large cubes.
- Tomatoes: 1.3 kg
8
Add dressing, crushed tomatoes, and fresh chopped tomatoes to the sliced baked vegetables.
- Tomatoes: 1.3 kg
- Tomatoes: 1.3 kg
- Cilantro: 4 g
- Olive oil: 35 ml
9
Thoroughly mix all the ingredients and place them on a plate.
10
Sprinkle the finished dish with za'atar, sumac, and chili. Serve with fresh mini romaine, iceberg, and mini matzo leaves.
- Matzo: to taste
- Iceberg lettuce: to taste
- Romano lettuce: 30 g