Creamy Baba Ganoush with Tahini
(0)
55 min
Under an hour
Sezamo
Descoperă gustul autentic al Orientului Mijlociu cu acest Baba ganoush cremos și aromat. Vinetele coapte la cuptor capătă o notă subtilă de fum, care se îmbină perfect cu pasta de susan (tahini), usturoiul proaspăt și lămâia revigorantă. O gustare sănătoasă, vegană și extrem de ușor de preparat, ideală pentru a fi savurată cu lipie caldă sau legume proaspete.
Preparation method
Ingredients overview
- 900 g eggplants (approx. 2 pieces)
- 15 g tahini paste (approx. 2 teaspoons)
- 36 g lemon juice (approx. 1 tablespoon)
- 7 g garlic (approx. 1 clove)
- 15 g olive oil (approx. 1 tablespoon)
- 1 pinch iodized table salt
- 1 teaspoon ground black pepper
Preheat the oven to 180 °C.
Place the whole eggplants on a baking tray and bake them for approximately 40 minutes, until they become very soft. After baking, cut them lengthwise and scoop out the pulp with a spoon, being careful to avoid the burnt skin. Let the pulp cool down a bit.
Finely chop the eggplant pulp or mash it lightly with a fork in a large bowl. Add the tahini paste, lemon juice, crushed garlic, olive oil, salt, and pepper. Mix well until you get a homogeneous and creamy mixture. Serve with flatbread or toasted bread.
Chef's tip
If you don't have tahini paste on hand, you can use 2 teaspoons of mayonnaise for a different, but equally delicious, variation.
80 min
Quick
