When it comes to eggplant recipes, there is one recipe that should not be missed:baba ganoush, or eggplant dip.
For 4-6 people
Preparation time:20 minutes + 30 minutes waiting time
Preheat the oven to 190°C and also preheat a griddle or pan. Line a baking tray with baking paper. Wash and dry the aubergines and then prick them around with a fork a few times. Brush them thinly with some oil. Place the aubergines on the grill and brown them on all sides for 15 minutes; turn them regularly. Place the grilled aubergines on the baking tray and continue cooking in the oven for a further 10 minutes. Set 1 aubergine aside, leave the other aubergine in the oven for another 10 minutes.
Let the grilled aubergines cool slightly. Cut off the top of the still firm aubergine as a lid and hollow out the vegetables to within 1 cm of the skin. Peel the well-cooked aubergine. Place the flesh of both aubergines in a bowl and mash with a fork. Press the garlic on top. Add the sesame paste, 4 tbsp lemon juice and 2 tbsp oil and stir well. Season with salt, pepper and cumin. Spoon the dip into the hollowed out aubergine. Stir the yogurt with 1 tbsp lemon juice, some salt and pepper. Spoon 3 tbsp yogurt on the aubergine dip. Sprinkle paprika and sesame seeds over it. Garnish with coriander leaves. Serve with toasted bread chips or sliced toasted pita bread. Serve the remaining yogurt separately.
Tip:bread chips Tear Lebanese wraps into pieces and toss them in a bowl with some olive oil, pepper, salt and sumac. Spread the pieces of bread on a baking tray and roast them in the oven while still hot (190°C) for a few minutes until crispy and golden.
Enjoy your meal!
Recipe and image:Beeldigbeeld/Stockfood