John Myers
Baba Ganoush – Arabic Eggplant Puree
The perfect baba ganoush – arabic eggplant puree recipe with a picture and simple step-by-step instructions.
- 0,5 Aubergine
- 5 Toes Garlic
- Pieces of hot peppers
- Salt pepper
- Olive oil
- 3 tbsp Natural yoghurt
- Olives for decoration
- Sesame or sesame paste = tahini
- Heat the oven to 200 °.
- Classic Arabic preparation: pierce the shell several times with a knife, bake in and in the oven for about 45 minutes.
- The peel of the aubergines can be easily peeled off when they are done. Mash the eggplant meat with a fork. Finely chop the garlic and rub finely with salt, stir into the sauce, add 2 tablespoons of tahini and 2-3 tablespoons of yoghurt and season very strongly with pepper and chopped hot peppers. Put the puree in a small bowl and drizzle with olive oil, a few olives on top as a decoration.
- Faster variant: quarter the aubergine and bake in the oven for 30 minutes or stew it in a pan with a little water (doesn’t taste much different), then peel it, finely chop the garlic and peppers, add them, season well with salt and pepper. Use the blender to shred 2 tablespoons of sesame seeds and add the aubergine meat and spices, mix everything finely, add the yogurt and season to taste. Also drizzle the finished puree with olive oil and decorate with olives.
- Note 5: Tahini is lightly toasted and shredded sesame with a little sesame oil.
- It goes well with flatbread or any other favorite type of bread, salad, potatoes …
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