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Babaganoush

Автор
Klopotenko Ievgen

Oriental

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

Приготування 32 mins

Порції 2

Складність Easy

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

Крок 1

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.

Крок 2

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.

Крок 3

In a mixing bowl, combine the eggplant insides, the garlic cloves, olive oil, tahini paste and smoked paprika. Salt and pepper to taste.

Крок 4

Add the juice of ½ lemon.

Крок 5

Using an immersion blender, blitz the eggplant mixture until smooth and creamy.

Крок 6

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.