Babaganoush with tahini
4 servings
30 minutes
Baba Ganoush with tahini is a fragrant dish of Arabic cuisine that embodies the simplicity and elegance of Eastern traditions. Roasted eggplants with a light smoky aroma turn into a delicate puree enriched with tahini, lemon juice, and garlic. Its taste is a harmonious blend of nutty notes from sesame paste, the spiciness of garlic, and citrus freshness. The dish is traditionally served with pita or lavash, creating a perfect accompaniment to the meal. Baba Ganoush is ideal as an appetizer, a complement to meat and vegetable dishes, or as a standalone treat that fills every piece of bread with flavor.
1
Eggplants can be baked either in the oven or directly on the burner. When cooked on the flame, they have a 'smoky' flavor. The eggplant is pierced in several places with a toothpick, placed on the fire, and turned by the stem. Baking time is about 5-6 minutes. It is checked with a toothpick - the eggplant should be soft.
- Eggplants: 5 piece
2
Then the eggplants are peeled, the flesh is blended into a puree, and salt, lemon juice, minced garlic, and tahini are added.
- Salt: to taste
- Lemon juice: 1 teaspoon
- Garlic: 4 cloves
- Tahini: 3 tablespoons
3
Olive oil is poured on top.
- Olive oil: 3 tablespoons
4
Served with pita or lavash.