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Baba ganoush

Name: Baba ganoush
Total time: 20 min
Yield: 5
Ingredients: 3 eggplants; 3 cloves of garlic (chopped); 50 ml lemon juice; 60 ml tahini; 80 ml olive oil; 2 el chopped parsley; sea salt to taste

Time

20 min

Servings

Baba ganoush might sound a bit fancy, but it’s really just an eggplant spread.
You can think of baba ganoush as similar to hummus, but with a much creamier texture, a fun twist if you’re looking for something different! By smoking the eggplants, the flesh takes on that delicious smoky flavor that’s so characteristic of this Middle Eastern dip. You can make baba ganoush on the barbecue, but it works just as well in the oven or over an open flame if you cook with gas. This baba ganoush recipe is easy to make and keeps well in the fridge for a few days. Tasty with pita bread or as a side to a salad.

lets get

cooking

Ingredients

3 eggplants
3 cloves of garlic (chopped)
50 ml lemon juice
60 ml tahini
80 ml olive oil
2 el chopped parsley
sea salt to taste

Contributor

Martijn Korving

Preparation

Char the eggplants over a gas flame or on a BBQ over medium heat.
Cook and turn the eggplants regularly until they are soft on the inside and well charred on the outside. Wrap them in aluminum foil and let them rest for 15 minutes.
Remove the skin from the eggplant and set the flesh aside in a bowl.
Place the flesh in a salad spinner and spin slowly until all the moisture has been removed from the eggplant.
Finely chop the drained eggplant with a knife or mash it with a fork.
Make sure to keep some texture.
Place in a bowl and add the garlic and lemon juice. Mix well, then add the tahini. While stirring constantly, slowly drizzle in the olive oil. The mixture should now be pale in color and creamy.
Add the chopped herbs, salt, and more lemon juice if needed.
Transfer the mixture to a bowl, drizzle with olive oil, and serve at room temperature.

Contributor

Martijn Korving