Baba Ganoush (moutabal)
This is perhaps my favourite dip, as it features everything I love: the texture of cooked eggplants, a smokey flavour, a healthy dose of olive oil, and sesame paste. With fresh pita bread, or in a buddha bowl, it is so refreshing, especially in summer.
Recipe inspired from La Cuisine de Bernard.
Ingredients
- 900g eggplant
- 60g lemon juice
- 6g crushed garlic
- 27g olive oil
- 35g tahini (sesame paste)
- 1/2 tsp salt
Instructions
- Eggplants
- Heat up the oven grill at ~210°C.
- Place the eggplants on a sheet of baking paper on a tray, and place in the oven. Turn the eggplants regularly to roast all sides evenly.
- When the eggplants' skins are puffed and they feel soft on all sides, take them out of the oven, immediately place them in a sealed container and let them cool down. The moisture of the eggplants will allow the skin to peel off easily later.
- When they are cool enough to handle, strip the skin delicately off the eggplants, and put the cooked flesh in a blender.
- Add garlic, lemon juice, tahini, salt, olive oil, and blend.
- Refrigerate and serve with pita bread or any other fresh bread. It also complements any salad bowl beautifully.