Baba Ganoush
A delightful Eastern Mediterranean dip, and one of the most popular Middle Eastern dishes, baba ghanoush holds its own without needing to be part of the meze – a selection of appetizers or small dishes served in the Middle East. It is perfect on grilled bruschetta, bread, Lebanese pita or with savory crackers, lavosh or crisp papadums.
Cumin and sweet paprika give this baba ganoush a true oriental burst of flavor. It goes great with fresh tomatoes or a light salad.
Baba Ganoush
Ingredients
- 500 g eggplants (3 large eggplants) roasted and peeled
- 50-70 g tahini/sesame paste to taste
- 2 cloves garlic
- juice of ½ lemon
- 1 tsp salt
- 1-2 tbsp olive oil extra virgin
- cumin powder
- sweet paprika
- fresh parsley
Instructions
- Roast the eggplants on each side in a skillet over high heat.
- Peel the eggplants and place them in a sieve to cool. Allow excess water to drain.
- Add the peeled eggplant, garlic, sesame paste, lemon juice, and salt into the bowl of a blender/Thermomix and blend until you get the desired consistency (for Thermomixer, speed 4 for 10 seconds).
- Transfer the salad to a bowl, drizzle with olive oil, cumin powder, paprika and fresh parsley leaves.
- Serve with Lebanese pita bread/fresh bread and vegetables.
Notes
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