Baba Ganoush is a delicious Middle Eastern eggplant dip. Enjoy it as an appetizer, side dish or as a delicious spread. Recipe from videoculinary.com
Step 1: Ingredients
Young eggplant - 800 grams (28 oz)
Tahini (sesame paste) - 100 grams (3.5 oz)
Juice of one lemon
Garlic - One clove
Salt - 1 teaspoon
Ground black pepper - a pinch
Olive oil – 20-30 ml (1 fl oz)
Step 2: Roast
Wrap 800 grams (28 oz) of eggplant in aluminum foil and set it directly over the gas stovetop. Cook, turning occasionally, until tender. Alternatively, roast at a 190 °C (375 °F) oven.
Step 3: Blend
Remove the eggplant from the heat, cool for a few minutes and peel. Place in a blender, add 1 clove of garlic, one teaspoon of salt, a pinch of black pepper, 20-30 ml (1 fl oz) of olive oil, 100 grams (3.5 oz) of tahini (sesame paste) and the juice of one lemon. Blend until smooth.