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Recipe for baba ganoush

Recipe for baba ganoush

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

  • 2 aubergines
  • 3 tbsp olive oil
  • 3 garlic cloves
  • 4 tbsp tahini (sesame paste)
  • 5 tbsp lemon juice
  • ground cumin
  • 150 g Turkish or Greek yogurt
  • mild paprika
  • white and black sesame seeds
  • 2 sprigs of coriander
  • Additionally needed:baking paper

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