Ingredients
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2 Aubergine/Eggplant
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6 tbsp. of Tahinawhite tahini
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4 to 5 tbsp. of Lemon juice
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to taste Salt
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1/2 of a clove Garlic
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for serving:
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Extra Virgin olive oil
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Pine nuts
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2 Cherry tomatoes
Directions
Baba ganoush is a popular Oriental appetizer of eggplants and tahini paste. It seems to simple, just a couple of ingredients…But sometimes simple dishes are more difficult to make than more sophisticated ones. The thing is that in simple dishes every detail must be perfect and not overpowering.
There’re a few things you should know about baba ganoush:
Eggplants
- They should be fresh with soft flesh and very few seeds.
- They’re roasted over an open flame to have this smokey taste.
- They should be very soft inside so you can easily mash it with a wooden spatula.
Tahini paste
- It should be made from hulled white sesame, fresh, and thin.
Lemon
- Baba ganoush uses a lot of fresh lemon juice. Squeeze a lemon right in there.
Garlic
- Use little garlic. It should only highlight the overall taste of baba ganoush.
Texture and taste
Baba ganoush should be light and creamy. For this, mix mashed eggplant and tahini until soft and white. You will feel that smokey notes of eggplant, delicate taste of tahini, sour lemon and just a tiny bit of garlic.
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Steps
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1
Done
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Roast the eggplants over an open flame until they’re nicely charred on all sides and soft. You can also broil them in the oven but they will lack that smokey taste. Peel the eggplants and transfer the flesh in a colander. Put it in a bowl and let strain for 30 min. |
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2
Done
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Mash the flesh using a wooden spatula or kitchen into a bitty puree. |
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3
Done
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Add the tahini paste and mix it with a spoon for about a minute. The mixture will get lighter and creamy. Add lemon juice and salt. Mix until smooth. |
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4
Done
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Transfer to a serving bowl. Cut the cherry tomatoes in half, remove seeds, and arrange on top. |
