Baba ganoush, the delicious Lebanese eggplant spread

Observations:

What is tahini?
Tahini is a sesame butter or puree.

How do I roast my eggplant?
First, wash and prick the eggplant with a fork.
Oven method: Place the eggplant on a baking sheet lined with parchment paper and bake for 45 minutes to 1 hour at 390°F (200°C).
Method with a gas hob: burn the eggplant on all sides directly with the heat for about 5 minutes per side. The skin should turn black and the flesh should be tender.

How to easily peel roasted eggplant?
Place the roasted eggplant in an airtight container for about fifteen minutes. The technique works with other roasted vegetables, you can also peel a pepper more easily. With the steam given off by the hot vegetable, the skin will come off more easily. Be careful not to burn yourself when opening the container. Leave to cool a bit before removing the skin.

How can I improve my eggplant dip?
Add a drizzle of olive oil, chopped fresh parsley and pomegranate for a tasty spread. Feel free to add sesame seeds as well.

Can I substitute parsley with another aromatic herb?
If you don't like parsley, you can totally replace it with cilantro or even mint for a touch of freshness.

How to eat baba ganoush?
Enjoy this eggplant spread with pita bread, or in a mixed dish. Do not hesitate to serve the baba ganoush with vegetable sticks.

How long to store baba ganoush?
Refrigerator: Store the baba ganoush in an airtight container in the fridge for 4 to 5 days.
Freezer: Store your spread in the freezer for 3 months in a freezer bag. This will allow you to make large quantities.

Where does the baba ganoush come from?
This eggplant dip originates from Lebanon. Even if it is part of Lebanese cuisine, you will also find it in Syrian, Turkish, Armenian cuisine... It is the perfect combination of eggplant caviar and hummus. Simply replace the chickpeas in the hummus with roasted eggplant.