The aubergine and sesame dip is always a hit
Not only does Baba Ganoush have a catchy name, but it also tastes great too. The aubergine and sesame dip is quickly prepared with this recipe.
Baba Ganoush is originally from Lebanon and Syria but is also very popular in Egypt. When guests announce themselves, I like to serve the dip together with warm flatbread as a starter. However, I like the spread so much that I even eat it for breakfast or as a snack in between.
The preparation is easy and doesn’t take long. You can’t go wrong with it!
How to prepare Baba Ganoush
A large eggplant, 1-2 tbsp tahini (sesame butter), 1-2 tbsp olive oil, 1 clove of garlic, 3 tbsp toasted sesame seeds, the juice of half a lemon, fresh parsley, 1 tsp cumin, some salt and pepper
- Preheat the oven to 220 degrees.
- Halve the aubergines and place them in a casserole dish that you have previously greased with olive oil. Take a fork and poke a few holes in the top of the eggplant before putting it in the oven.
- After about 30 minutes in the oven, the aubergine will be cooked and nice and soft (if not, you’ll need to bake it longer).
- While the eggplant is roasting in the oven, toast the sesame seeds. You simply put them in a hot frying pan without fat. Be careful, they burn quickly!
- Scoop the flesh of the eggplant out of its shell and put it in a blender. Add the tahini, garlic, toasted sesame seeds, and some parsley. Blend everything until you get a smooth mass.
- Now you can season your baba ganoush. Season to taste with lemon, cumin, and salt and pepper.
Serve Baba Ganoush
To serve, add a few drops of olive oil to the dip and garnish with parsley leaves. If you like, you can also decorate the dreamlike dip with pomegranate seeds, which not only look beautiful but are also healthy.