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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.
Caloric content: 169 kcal per 100 grams of the dish.
Ingredients
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- 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
- Prepare the ingredients for making baba ganoush from eggplants. Turn on the oven to 200 degrees right away.
- 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.
- 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.
- 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.
- After 5 minutes, you can easily remove the thin skin with a knife.
- Or cut the fruit lengthwise and scoop out the insides with a spoon.
- 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.
- When the sesame cools, blend it into a paste using a stand blender.
- Pour the oil in here and blend everything until smooth.
- Place the flesh from the eggplants into a food processor.
- Add pepper, salt, and garlic for a bright flavor.
- Grind the eggplants into a puree. Add chopped parsley and tahini paste.
- Squeeze the juice from half a small lemon and pour it into the mixing bowl.
- Immediately add the oil. Blend everything until silky smooth.
- The consistency of the mixture should resemble thick sour cream.
- 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!
