fbpx
share

Baba Ganoush

by
JVS image - Baba Ganoush

JVS image - Baba Ganoush

Baba Ganoush
Recipe Type: Vegan
Prep time: 50 mins
Total time: 50 mins
Serves: 4-6
Made with aubergine and tahini, Baba Ganoush is one of the mezze salads common to the Middle East and popular in Israel. Roasting the aubergines over a flame gives them a delicious smoky flavour. Please note: once you have prepared the Baba Ganoush it should be left to marinate for an additional hour.
Ingredients
  • 3 large aubergines
  • 2 cloves garlic, peeled and crushed
  • Salt, to taste
  • 3 tablespoons tahini
  • Juice of 2 lemons
  • 2 tablespoons olive oil
  • Flat leaf parsley, finely chopped (optional)
Instructions
  1. Roast the aubergines over a barbecue or over the flames of a gas ring, using tongs to turn them frequently, until the skins are blackened and the flesh is soft. Alternatively, score the aubergine with a knife in a few places, put in a roasting tin and cook in a hot oven (200°C/400°F/gas mark 6) for about 45 minutes, or under a hot grill, until the skins are blackened and blistered. Be sure to turn them halfway.
  2. Leave the aubergines to cool slightly, then peel.
  3. Put the flesh into a bowl and mash to a rough paste with the garlic and a little salt.
  4. Stir in the tahini and lemon juice and spoon into a bowl.
  5. Allow the Baba Ganoush to marinate at room temperature for about an hour.
  6. Drizzle over some olive oil over the mix and scatter with parsley.
  7. Serve with warm pita.
Categories:

Leave a Reply

JVS: Jewish - Vegan - Sustainable
Close Cookmode