Babaganoush with chickpea sprouts
4 servings
60 minutes
Baba Ganoush with sprouted chickpeas is an amazing combination of the softness of baked eggplant and the freshness of sprouted chickpeas. This recipe, inspired by Indian cuisine, incorporates rich spices and aromas of the East. The baked eggplant acquires a tender, smoky sweetness that harmonizes with the bright flavor of lemon, roasted spices, and sesame tahini. The spicy notes of cumin and coriander give the dish depth, while mint refreshes it. This dish is not only exquisite in taste but also nutritious. It is perfect as a standalone dish or as a side to Eastern delicacies like crispy flatbread or fragrant rice.
1
Make diagonal cuts on the skin of the eggplant on all sides.
- Eggplant: 1 piece
2
Bake the eggplant in the oven at 180 degrees for about 40 minutes. After 20 minutes of baking, turn the eggplant to the other side.
- Eggplant: 1 piece
3
Remove the skin from the chilled eggplant with a sharp knife, trying to leave as much flesh as possible.
- Eggplant: 1 piece
4
Finely chop the flesh of the eggplant.
- Eggplant: 1 piece
5
Cut the cherry tomatoes into 8 pieces.
- Cherry tomatoes: 10 pieces
6
Crush the garlic with a knife and chop it finely.
- Garlic: 1 clove
7
Finely chop the mint leaves.
- Mint: 6 stems
8
Mix eggplant, sprouted chickpeas, tomatoes, and garlic in a salad bowl.
- Sprouted chickpeas: 75 g
- Eggplant: 1 piece
- Cherry tomatoes: 10 pieces
- Garlic: 1 clove
9
For the dressing, roast cumin, black cumin (if unavailable, can be omitted), and coriander seeds in a dry pan.
- Cumin: 2 tablespoons
- Black cumin (zira): 1 tablespoon
- Coriander seeds: 2 tablespoons
10
After that, crush them in a mortar, adding a little coarse salt.
- Coarse sea salt: pinch
11
Mix lemon juice, olive oil, and tahini well with spices. You can use an empty jar. Place all the ingredients in it and shake it thoroughly.
- Lemon: 1 piece
- Olive oil: 2 tablespoons
- Tahini: 1 tablespoon
- Cumin: 2 tablespoons
- Black cumin (zira): 1 tablespoon
- Coriander seeds: 2 tablespoons
- Coarse sea salt: pinch
12
Mix the vegetable blend with this dressing and leave it in the fridge for an hour or overnight.
- Olive oil: 2 tablespoons