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Baba ganoush

Roasted eggplant dip from Middle Eastern cuisine.

For 4 to 6 people.

Ingredients

6units.itemsaubergines
4tahini
1Lemon
1Garlic clove
Salt and pepper
Olive oil
Pomegranate seeds
Fresh mint

Preparation

  1. Pierce the eggplants with a fork and grill them in the oven on high heat.
  2. Turn the eggplants regularly until the flesh is soft and the skin is lightly charred. This will take about 45 minutes.
  3. Cut the eggplants in half when they have cooled slightly. Scoop out the flesh and place the eggplants in a colander set over a bowl to drain.
  4. When the flesh has drained, mash it with a fork.
  5. Mix in the tahini and salt to taste.
  6. Then stir in the lemon juice and pressed garlic.
  7. Drizzle with olive oil and sprinkle with mint leaves and/or pomegranate seeds to taste.
  8. Serve, for example, with toasted pita.