Baba Ghanoush

English | Bekijk dit recept in het Nederlands | Back to all recipes | Bekijk de Nederlandse receptenpagina

Baba Ghanoush is a delicious dish built around egg plants, kosher salt and lemon. It has a homemade, generous feel that makes it easy to imagine as the star of the meal, with bright citrus freshness and garlic depth.

Preparation time: 60 min

Ingredients

• Egg Plants – 4 large
• Garlic – 2 cloves
• Kosher Salt – 2 teaspoons
• Lemon – 1
• Tahini – 3 tablespoons
• Extra Virgin Olive Oil – 3 tablespoons
• Greek Yogurt – 2 tablespoons
• Cayenne Pepper – 1 pinch
• Mint – 1 Leaf
• Parsley – 2 tablespoons

Method

Preheat an outdoor grill for medium-high heat and lightly oil the grate. Prick the surface of the skin of eggplants several times with the tip of a knife.
Place eggplants directly on grill. Turn frequently with tongs while skin chars. Cook until eggplants have collapsed and are very soft, 25 to 30 minutes. Transfer to a bowl and cover tightly with aluminum foil and allow to cool, about 15 minutes.
When eggplants are cool enough to handle, split them in half and scrape flesh into a colander placed over a bowl. Drain 5 or 10 minutes.
Transfer eggplant to mixing bowl. Add crushed garlic and salt; mash until creamy but with a little texture, about 5 minutes. Whisk in lemon juice, tahini, olive oil, and cayenne pepper. Stir in yogurt.
Cover bowl with plastic wrap and refrigerate until completely chilled. Stir in mint and parsley, and taste to adjust seasonings before serving.