Baba Ghanoush
Baba Ghanoush is a traditional eggplant dip from Middle Eastern cuisine – creamy, lightly smoky, and perfect as a starter, dip, or barbecue side dish.
50 min
Total Time
40 min
Cooking Time
10 Min
Preperation Time
Ingredients
| 2 | eggplants |
| 2 tbsp | tahini (sesame paste) |
| 1 | small clove of garlic |
| A little juice of a lemon | |
| 2–3 tbsp | olive oil |
| 1.5 tsp | cumin |
| Salt, pepper | |
| Parsley (for garnish) | |
| Pomegranate seeds (for garnish) |
Instructions
Step 1 of 4:
Prick the aubergines several times with a fork and bake in the oven at 220 °C for about 35–40 minutes, until soft. The skin can darken - that gives it the typical smoky flavour.
Step 2 of 4:
Let the aubergines cool slightly, then scoop out the soft flesh with a spoon. Let any excess liquid drain off briefly.
Step 3 of 4:
Mix the aubergine flesh with tahini, garlic, lemon juice, olive oil, and cumin. Traditionally, Baba Ghanoush is mashed rather coarsely instead of being blended completely smooth.
Step 4 of 4:
Season with salt and pepper. Drizzle with a little olive oil and optionally serve with parsley or pomegranate seeds.
