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Babaganoush
The first time I tried babaganoush, I couldn’t believe what I was tasting. I couldn’t believe that eggplants could taste so good! Turns out, the trick to great babaganoush is to let the eggplants brown nicely in the oven. They should be well cooked-through, almost charred. That’ll really intensify their flavor and you’ll be blown away, believe me!
How to make babaganoush
Ingredients
2-3 eggplants
2-3 garlic cloves
2-3 tbsp olive oil (plus extra to brush down the eggplants before baking)
1 tbsp smoked paprika powder
2 tbsp tahini paste
½ lemon
Salt and pepper
Fresh parsley, cilantro or dill leaves
Pita bread, ciabatta or crackers for serving
Babaganoush: Приготування
Preheat the oven to 230C. Wash the eggplants well and pat them dry with a paper towel. Spread them out in a baking dish. Using a toothpick, poke lots of holes in the eggplant skin. Drizzle a little olive oil over the eggplants. Bake them for about 20 minutes, until the eggplants are soft and their skin is charred, almost burned.
Remove the eggplants from the oven and let them cool a little. Once they are cool enough to handle, use a spoon to scoop out the soft insides.
In a mixing bowl, combine the eggplant insides, the garlic cloves, olive oil, tahini paste and smoked paprika. Salt and pepper to taste.
Add the juice of ½ lemon.
Using an immersion blender, blitz the eggplant mixture until smooth and creamy.
Finely chop up the parsley, cilantro or dill leaves and mix them into the babaganoush. Drizzle a little more olive oil over the babaganoush before serving and add a generous sprinkling of paprika. Serve slightly cooled with pita, crackers or bread.
Cooking is easy!
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