Baba Ganoush

Name: Baba Ganoush
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6 servings
Cuisine: Lebanese
Ingredients: 900 g eggplants; 60 g tahini; 40 g lemon juice; 6 g garlic; 27 g olive oil; 4 g salt; 5 g parsley

Lebanese · Appetizer · 50 min · 6 servings

Ingredients

900 g eggplants
60 g tahini
40 g lemon juice
6 g garlic
27 g olive oil
4 g salt
5 g parsley

Instructions

Prick the eggplants a few times with a fork. Roast them over an open gas flame or in a 220°C oven, turning, for 35-40 minutes until the skins are charred and the flesh has completely collapsed.
Transfer to a bowl, cover and let them steam for 10 minutes. Peel off the skins and leave the flesh in a sieve for 10 minutes to drain its bitter juices.
Crush the garlic with the salt into a paste. Chop the eggplant flesh finely with a knife.
Mix the chopped eggplant with the tahini, lemon juice and garlic paste using a fork; taste and adjust the salt and sharpness.
Spread on a serving plate, drizzle with the olive oil, scatter over chopped parsley and serve at room temperature.

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