Jams & preserves
Eggplant baba ganoush
Smoky cream of roasted eggplant with tahini.
VegetarianVeganGluten-free
Ingredients
- 2 large eggplants
- 2 tablespoons tahini
- The juice of 1 lemon
- 1 garlic clove
- 40 g olive oil
- Salt and cumin to taste
- Parsley to garnish
Step-by-step
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- Roast the whole eggplants in the oven for 30 minutes at 200C until the skin wrinkles.
- Let them cool, peel them and drain the excess juice.
- Put the garlic in the mixing bowl and chop 3 sec/speed 6.
- Add the eggplant pulp, tahini, lemon juice, salt and cumin.
- Blend 30 sec/speed 5 for a cream with some texture.
- With the motor on speed 4, add the oil through the lid opening to emulsify.
- Serve with chopped parsley and a drizzle of oil.
Tips
- Roasting the eggplants directly over the flame adds a smoky flavor.
- Store in the fridge for up to 4 days in a sealed container.
- Serve with warm pita bread.
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