I usually don’t love recipes with eggplants but baba ganoush is definitely an exception. In my recipe I tried to be mindful of how much tahini and olive oil I put into the spread. So in this version I use olive oil only for decoration on top but all the goodness of this spread still comes through.
Baba Ganoush (V, GF)
- 2 small to medium eggplants (or 1 large)
- 54 g (3 tbsp) tahini
- 5 g fresh mint
- 30 ml (2 tbsp) lemon juice
- 1/3 tsp ground cumin
- pinch of salt
- Cut the top green part off the eggplants. Then cut both eggplants in half lengthwise. Put all 4 halves on a baking tray so that the cut side is facing up. Brush the top side with a little bit of olive oil. Roast them at 180 °C for 40 min.
- When the roasting is done, take them out and let them cool a little bit. Then scoop the flesh out with a spoon, discard the skin (do not skip this step as it makes all of the difference in taste). Put flesh of the eggplants into a food processor.
- Put the other ingredients into a food processor too and blend together well.
- Transfer the mixture into a bowl and top with desired toppings like a drizzle of olive oil, a dash of chili powder, chopped parsley and pomegranate seeds.
- You can serve baba ganoush as a snack with some vegetables (carrots, cucumbers, peppers, radishes, olives), as part of a meze with other dishes (tabbouleh, fattoush, hummus, falafel, pita bread) or spread it on a piece of bread.