Servings: people
Baba ganoush
Learn to make authentic baba ganoush with this easy recipe. Perfect as a dip or side dish, ready in 40 minutes.
Equipment
- Blender
- Oven
Ingredients
- 2 pcs. eggplant
- 2 cloves garlic
- 1/3 pcs. Lemon juice only
- 15 gram Tahini
- 1.1 gram Cumin ground
- 0.5 gram Cilantro ground
- 30 gram Olive Oil
- Salt and Pepper to taste
For serving:
- 1/2 handful Parsley
- Olive Oil A pinch
Instructions
Preparation of eggplants:
- Preheat the oven to 200° C fan.
- Rinse and dry the eggplants. Prick small holes in them with a sharp knife.
- Place the eggplants on a baking tray lined with parchment paper, skin side up.
- Bake the eggplants for about 30 minutes, until wrinkled and tender. Let them cool on a wire rack.
Preparation of dip:
- Scoop out the flesh from the cooled eggplants and discard the skin. You can actually just squeeze it out if you cut them in half.
- Peel the garlic cloves and halve them.
- Squeeze the lemon juice from the lemon.
- Place the eggplant flesh, garlic, lemon juice, tahini, ground cumin, ground coriander, and olive oil in a bowl or a tall (immersion blender) glass.
- Blend the ingredients with an immersion blender until the consistency is smooth and creamy.
- Season with salt and pepper. Adjust the spices to taste.
Serving:
- Finely chop the parsley and sprinkle over the dip when serving along with a few drizzles of olive oil.