Delicious creamy vegetarian dip made from eggplant, not only as a dip, but also delicious as bread
Ingredients:
2 large eggplants,
2 garlic cloves, squeezed out,
Juice of 1 large lemon,
4 tablespoons (50 grams) tahine (sesampasta),
1/2 tablespoon vinegar,
1 tablespoon of olive oil,
1-2 teaspoons ground cumin,
salt,
pepper,
Possibly: few leaves of fresh parsley.
Preparation time: 1 1/2 hours
Preparation
- Preheat the oven to 200 degrees / 180 hot air. Cover the baking sheet with baking paper.
- Peel the eggplants around with a fork (make sure the holes are everywhere) and place on the baking sheet. Bake the eggplant in the oven for 1 hour. Only turn around after 30 minutes.
- Then let the aubergines cool down a bit. Then cut along the spoon and spoon the flesh from the peel (this goes well if it is good). Discard the peel.
- Put the tahine, lemon juice, garlic, olive oil, eggplants and a pinch of salt in a blender or kitchen machine and turn it until it becomes a nice smooth dip.
- Sprinkle with a little chopped fresh parsley.
- If you want to serve the Baba Ganoush later, or save for a few days: Then shake into a sterile storage pot and cover with a thin layer of olive oil.
- Allow the Baby Ganoush to cool well in the refrigerator, if you do not like lukewarm breadloin.
Variation tips
- Grill the eggplant on the stove instead of the oven
- for garnishing: sun dried tomatoes
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