Baba Ghanoush
Ingredients
- 2 eggplants
- 2 tablespoons lemon juice
- 1 tablespoon extra virgin oil
- 1 clove garlic
- 1/2 teaspoon ground cumin
- 2 tablespoons ready-made or homemade tahini paste from this recipe
Preparation
- Preheat the oven to 190°C. Wash the eggplants and prick with a fork. Place on a sheet of aluminum foil and put on an oven rack. Bake for about 45 minutes until the eggplant shrinks in places, collapses, and the skin is thin and cooked through (the flesh inside will be very soft).
- Cool, then cut in half and scoop out the flesh with a spoon. Transfer to a bowl, add lemon juice, a pinch of salt, extra virgin oil, grated garlic, cumin and tahini paste. Mix everything into a paste. Store in the refrigerator.
Tips
Serving suggestion
Sandwich
Ingredients: portion of baba ghanoush paste from the recipe above, good bread, black olives, ground cumin, hot or sweet ground paprika, parsley, chopped, optionally - lightly toasted sesame.
Preparation: spread bread with paste, arrange sliced olives, sprinkle with cumin, paprika, parsley and optionally lightly toasted sesame.