Creamy Baba Ganoush with Tahini

Name: Creamy Baba Ganoush with Tahini
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Bucătărie grecească
Ingredients: 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

55 min

Under an hour

Sezamo

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.