Starters
Eggplant baba ganoush
Smoky cream of roasted eggplant with tahini, garlic and lemon.
VegetarianVeganGluten-free
Ingredients
- 2 large eggplants
- 2 garlic cloves
- 50 g tahini
- The juice of 1 lemon
- 40 g extra virgin olive oil
- 1 teaspoon ground cumin
- 1 teaspoon salt
- Chopped fresh parsley
- Pomegranate seeds to garnish
Step-by-step
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- Roast the whole eggplants in the oven at 220°C for 30 minutes until tender.
- Let cool, remove the skin and drain off the excess liquid.
- Put the garlic in the mixing bowl and blend 5 sec/speed 7.
- Add the eggplant flesh, the tahini, the lemon juice, the cumin and the salt.
- Blend 20 sec/speed 5 leaving some texture.
- With the blades running at speed 4, add the oil through the lid opening.
- Check the salt and lemon seasoning and adjust to taste.
- Serve in a bowl and garnish with parsley and pomegranate.
Tips
- Roasting the eggplant over an open flame gives a smokier flavor.
- Let the eggplant drain well to avoid it becoming watery.
- Serve with warm pita bread.
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