While Hummus has already won many fans, Baba Ghanoush is still more of an insider. But on a good Mezze neither one nor the other must be missing! The aubergine dip goes fantastically with fish, grilled meat and fresh thread bread.
There is actually no BBQ without Baba Ghanoush. Especially because you can put the eggplant directly on the grill. It then cooks nicely and gets a wonderful smoky aroma through the high temperature, which gives the dip its characteristic taste. If you don’t have the opportunity to grill the eggplant, you can also put it in the oven at high heat and then add some smoked salt to bring out the flavour.
My mother has a small grid that she puts directly on her stove to roast the eggplant on it. This is also very practical. 😉
Recipe for Baba Ghanoush
- 1 Eggplant
- 3 tbsp Tahini
- 1 Clove of garlic
- 1/2 Lemon
- Salt, pepper
- Wash the eggplant and use a knife to cut small slits in the eggplant.
- Cook the eggplant at high heat (225°C) in the oven or on the grill. It may take 30 minutes before the eggplant is cooked through. Depending on the size, it sometimes takes a little longer, sometimes a little shorter. It is ready as soon as the flesh is butter-soft and the skin is crispy. After cooling down, the eggplant collapses.
- After cooling, peel the skin off the pulp. Please be careful, the inside can still be very hot, even if it doesn’t appear to be.
- Peel the garlic and crush it with salt in a mortar until it becomes a mousse.
- Squeeze the lemon and mix the juice with the garlic.
- Add the pulp of the eggplant and crush it while mixing.
- Add the tahini and continue stirring. The consistency should be loose and creamy. The flesh of the eggplant frays, it remains slightly fibrous.
- Before serving, you can optionally pour a dash of olive oil over your Baba Ghanoush and garnish with pomegranate seeds and olives.