Baba ganoush, the delicious lebanese eggplant spread
Discover the cousin of the famous eggplant caviar that comes straight from Lebanon: Baba ganoush! We know that Lebanese cuisine is full of culinary marvels and mezes of all kinds. Learn how to make yourself this spread bursting with flavors from the Orient where sesame, eggplant, lemon are mixed with pomegranate seeds... The perfect combo! Discover this explosive mixture that will delight your taste buds at the time of the aperitif!
Ingredients
Toppings :
Materials
- 1 fork
- parchment paper
Preparation
First, wash and prick the eggplant with a fork.
Roast the eggplant. We put it in the oven for 45 minutes at 200°C. Find another method in the comments below.
Remove from oven and place directly in an airtight container. Leave to rest for 15 minutes.
After this time, peel the eggplant. Be careful not to burn yourself.
Place your peeled eggplant in your serving bowl, add lemon juice, tahini, olive oil and salt.
Mix everything with a fork, crushing the eggplant and incorporating well.
There you are! Enjoy with parsley, pomegranate arils and a drizzle of olive oil. Don't forget the pita breads!
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.
