Baba ganoush made from eggplants

This Eastern spread, baba ganoush made from eggplants, is capable of bringing taste receptors to a state of euphoria! The tender puree of the eggplants has absorbed tahini sesame paste, while the spices and herbs have perfected the flavor.

Yield: 5 servings.

Cooking time: 70 minutes.

Caloric content: 169 kcal per 100 grams of the dish.

Ingredients

• young eggplants - 800 g;
• black freshly ground pepper - 1/2 tsp;
• rock salt - 1/2 tsp;
• young garlic - 4 cloves (the amount of old garlic can be reduced);
• parsley - bunch;
• olive oil - 4 tbsp;
• freshly squeezed juice - from 1/2 lemon;
• sesame (seeds) for tahini - 75 g;
• olive oil for tahini - 1 tbsp.

Preparation

1. Prepare the ingredients for making baba ganoush from eggplants. Turn on the oven to 200 degrees right away.

2. Prick the washed eggplants in several places with a fork and place them on a baking sheet lined with parchment paper. The pricks will prevent the skin from bursting.

3. Place the baking sheet, without turning on convection, in the hot oven. After 35-40 minutes, the eggplants will soften and be completely ready for consumption.

4. While the eggplants are still hot, place them in a bag and cover with a warm towel - this will allow the skin to be easily removed.

5. After 5 minutes, you can easily remove the thin skin with a knife.

6. Or cut the fruit lengthwise and scoop out the insides with a spoon.

7. Store-bought tahini paste can be used or made from scratch. To do this, toast the sesame seeds until they start to show a light golden color. It's advisable to check the taste of the seeds when they are still raw - to avoid bitterness, otherwise, such a paste will spoil the entire dish.

8. When the sesame cools, blend it into a paste using a stand blender.

9. Pour the oil in here and blend everything until smooth.

10. Place the flesh from the eggplants into a food processor.

11. Add pepper, salt, and garlic for a bright flavor.

12. Grind the eggplants into a puree. Add chopped parsley and tahini paste.

13. Squeeze the juice from half a small lemon and pour it into the mixing bowl.

14. Immediately add the oil. Blend everything until silky smooth.

15. The consistency of the mixture should resemble thick sour cream.

16. Before serving, be sure to drizzle the baba ganoush with olive oil and let it rest for a few minutes. This spread can serve as an additional dish or as a topping for something else. The tender paste is traditionally spread on crackers, croutons, or bread flatbreads. Enjoy your meal!