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Baba Ghanoush

Name: Baba Ghanoush
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings
Ingredients: 2 aubergines; 2 tbsp. tahini (sesame paste); 1 small clove of garlic; A little juice of a lemon; 2-3 tbsp. olive oil; 1.5 tsp. cumin; Salt, pepper; Parsley (for Serving); Pomegranate seeds (for Serving)

Baba Ghanoush is a traditional eggplant dip from Middle Eastern cuisine – creamy, lightly smoky, and perfect as a starter, dip, or barbecue side dish.

50 min

Total Time

40 min

Cooking Time

10 Min

Preperation Time

Ingredients

4 servings

2	aubergines
2 tbsp.	tahini (sesame paste)
1	small clove of garlic
	A little juice of a lemon
2-3 tbsp.	olive oil
1.5 tsp.	cumin
	Salt, pepper
	Parsley (for Serving)
	Pomegranate seeds (for Serving)

Instructions

Step 1 of 4:

Prick the aubergines several times with a fork and bake in the oven at 220 °C for about 35–40 minutes, until soft. The skin can darken - that gives it the typical smoky flavour.

Step 2 of 4:

Let the aubergines cool slightly, then scoop out the soft flesh with a spoon. Let any excess liquid drain off briefly.

Step 3 of 4:

Mix the aubergine flesh with tahini, garlic, lemon juice, olive oil, and cumin. Traditionally, Baba Ghanoush is mashed rather coarsely instead of being blended completely smooth.

Step 4 of 4:

Season with salt and pepper. Drizzle with a little olive oil and optionally serve with parsley or pomegranate seeds.

Cookware used for preparation

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