Baba ganoush

0 from 0 votes
Recipe by Damaris Beems Course: mezze, appetizerCuisine: Lebanese, Arabic
Servings

12

Preparation

1

hour 
Cooking time

40

minutes
Total tijd

1

hour 

40

minutes

Baba ganoush should not be missing in a mezze. It’s a dip with comfort food traits. Deliciously soft, melts on the tongue. Still fresh and the tahini gives it a good foundation. Baba ganoush is delicious at lunch, just delicious with a spoon… or ehhhhhhh with your finger….

Ingredients

  • 1 large aubergine

  • 1 tea spoon koriander seeds

  • 0,5 table spoon olive oil

  • 0,5 table spoon lemon juice

  • 1 small clove garlic

  • 1 table spoon tahina

  • snuf salt

Preparation

  • Cut off where the eggplant hung on the plant. You give the aubergine a few notches all around with a sharp knife. Preheat the oven on the hot grill setting. Place the aubergine underneath and grill it all around until the skin is well wrinkled. This takes about 45 minutes.
  • Take the eggplant out and put it in the microwave for 10 minutes on a high setting.
    Cut the eggplant in half horizontally. Scrape out the soft flesh with a spoon. Put it in a bowl or in the blender. Add all other ingredients and blend until smooth puree / dip.

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