Experience the smoky, creamy delight of baba ganoush, a timeless Middle Eastern aubergine dip that's perfect for gatherings or casual snacking.
Ingredients
Serves 4-6
Preparation time: 20 minutes + 30 minutes cooling
Preparation
Preheat the oven to 190°C and heat a griddle or pan. Line a baking tray with baking paper. Wash and dry the aubergines, then prick them several times with a fork. Brush lightly with oil. Grill on all sides for 15 minutes, turning regularly. Transfer to the baking tray and bake for 10 minutes. Set one aubergine aside; leave the other in the oven for another 10 minutes.
Let the aubergines cool slightly. Cut the top off the firmer aubergine like a lid and scoop out the flesh, leaving 1 cm of skin. Peel the softer aubergine. Mash both fleshes in a bowl with a fork. Press in the garlic. Add tahini, 4 tbsp lemon juice, and 2 tbsp oil; stir well. Season with salt, pepper, and cumin. Spoon the dip into the hollowed aubergine. Mix yogurt with 1 tbsp lemon juice, salt, and pepper. Top the dip with 3 tbsp yogurt. Sprinkle with paprika and sesame seeds. Garnish with coriander leaves. Serve with toasted bread chips or sliced pita bread. Offer remaining yogurt on the side.
Tip: Bread chips Tear Lebanese wraps into pieces and toss with olive oil, pepper, salt, and sumac. Spread on a baking tray and roast in the hot oven (190°C) for a few minutes until crispy and golden.
Enjoy your meal!
Recipe and image: Beeldigbeeld/Stockfood
