World cuisine
Baba ganoush
Lebanese cream of roasted aubergine, tahini and lemon.
VegetarianVeganGluten-free
Ingredients
- 2 large aubergines
- 2 tablespoons tahini
- 2 garlic cloves
- Juice of 1 lemon
- 3 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon salt
- Fresh parsley to garnish
Step-by-step
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- Roast the whole aubergines in the oven for 35 minutes until the skin wrinkles.
- Remove the skin and let the flesh drain for 10 minutes.
- Put the garlic in the mixing bowl and chop 3 sec/speed 7.
- Add the aubergine flesh, tahini, lemon, cumin and salt.
- Blend 30 sec/speed 5 to a cream with some texture.
- Add the oil and emulsify 15 sec/speed 4.
- Serve with a thread of oil and chopped parsley.
Tips
- Roasting the aubergine over flame adds a smoky flavour.
- Serve with warm pita bread.
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