baba ganoush
Cuisine: Lebanese/Syrian
Prep time: 20 mins
Cook time: 1 hour
Total time: 1 hour 20 mins
Ingredients
  • 3 medium eggplants
  • 1 medium garlic clove, crushed
  • 7 tablespoons tahini paste
  • 1 tablespoon water
  • 1 lemon, juiced
  • ¾ teaspoon cumin
  • Salt and pepper to taste
  • Chopped parsley for serving
Instructions
  1. Preheat oven to 220°C/430°F.
  2. Prick the eggplants all around with a fork. Place them side by side on a baking tray and roast for a total of 1 hour, turning them every 20 minutes during the process. By the end of the cooking time, the skin should be charred and black and the flesh of the eggplants should be easily pierced with a knife.
  3. Immediately after roasting, cut the eggplants in half and remove the large pockets of seeds. These large pockets of seeds are bitter and affect the smooth texture of baba ganoush, so it is important to take out the biggest amount of seeds. Put the eggplant flesh in a sieve and press it against the sieve with a fork to release all the liquid.
  4. In a mixing bowl, add the eggplant flesh and mash it well with a fork. Add the rest of the ingredients and combine.
  5. Serve the baba ganoush at room temperature topped with chopped parsley and a drizzle of olive oil.
Notes
SERVING TIPS: Serve baba ganoush with warm pita bread or raw vegetable sticks
OPTIONAL TOPPINGS: Za'atar, pomegranate seeds, chopped mint or parsley leaves
STORAGE TIPS: Baba ganoush keeps well in the fridge for 3 to 4 days. Bring to room temperature before serving.
Recipe by Savormania at http://www.savormania.com/en/baba-ganoush-3/