Baba Ganoush
Baba ganoush is a dip dish based on roasted eggplants from the eastern Mediterranean and is often served together with pita bread and raw, crunchy vegetables.
Ingredients:
- 2 small to medium-sized eggplants (for the first time using home-grown eggplants from the garden!)
- 2 medium sized garlic cloves, pressed
- juice of ½ lemon
- 3 tablespoons tahineh (high quality sesame paste)
- 2 tablespoon Italian extra virgin olive oil for garnish
- a few twigs of parsley
- 1/2 teaspoon salt, to taste
- a pinch of paprika, for the garnish
Working method
- Roast/fry your eggplants in the oven
- Just prick with a fork in the eggplants and bake in the oven for 30'at 200°C.
- Leave to cool for about 15 minutes.
- Remove the peel from the eggplants and place the soft contents in a bowl.
- Mix with salt, lemon juice, pressed garlic and sesame paste (tahineh).
- Mix everything well.
- Finish with a little olive oil, a few sprigs of parsley and mint, and add some paprika powder.
Basic baba ganoush is always vegan, gluten-free and nut-free and is therefore an ideal dip sauce that fits everyone.
Take heated/roasted pitta sandwiches, toast or crackers to invest with this sauce.
What to serve with Baba Ganoush?
You can serve some raw vegetables, such as carrot sticks, cucumber rounds, cherry or aperitif tomatoes.
This dish is mostly served as a part of a Lebanese Mezze, with hummus, Grape Leaves Stuffed with Rice (Dolma) - meatballs -Tabbouleh-Falafel
More Mediterranean recipes will follow later!
That's it!
Delicious
