Baba Ganoush Aubergine Cream

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The other night we went to a lovely libanese restaurant in the heart of Santa Cruz de Tenerife and I had the best Baba Ganoush ever... So home in my kitchen, I started to do my own version, which I found to be very close to the one I tried in the restaurant.

 Ingredients (serves 4):

  • 2 big aubergines
  • 1 garlic clove
  • 1 teaspoon ground cumin
  • 1 pinch cayenne pepper
  • salt
  • juice of 1 lemon
  • 1/4 teaspoon curcuma
  • virgin olive oil
  • 1 tablespoon tahini paste

Wash and dry the aubergines and cut them in half lengthwise. With a sharp knife cut the flesh crosswise without cutting the skin.

Then sprinkle each half with a good shot of olive oil and roast in the oven at 180°C for about 35 minutes until the flesh is soft and the surface has a golden brown color.

Remove the eggplant from the oven and allow to cool slightly. Using a spoon, spoon the soft flesh from the skin and place in a blender. Discard the skin.

Add Tahini paste, coarsely chopped garlic clove, cumin, salt, lemon juice, turmeric and about 2 tablespoons of olive oil to the aubergine. Blend the whole mixture until obtaining a creamy paste. If the Baba Ganoush is too firm, add a little more olive oil. If necessary, season with pepper, salt and some lemon juice before serving.

 

 

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