Baba Ghanoush

Ingredients for 4 servings:

• 2 eggplants, approx. 500g
• 3 tbsp sesame paste (tahini)
• 3 tbsp lemon juice
• 2 tbsp olive oil, best quality
• 2 garlic cloves
• Salt and pepper, from the mill
• ½ bunch parsley, flat
• 1 tbsp black olives, pitted

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

oriental appetizer with addictive factor

Preheat the oven to 220°C, wash the eggplants, and pierce them a few times with a sharp knife. Bake the eggplants until they are very soft and the skin is almost black, about 30 minutes. Remove from the oven and let cool slightly. Halve the still-warm eggplants and scoop out the soft flesh from the skin with a spoon. Then blend the flesh in a blender with the sesame paste, lemon juice, and olive oil until finely ground. Peel the garlic, press it through a garlic press, and add it to the eggplant puree. Season with salt and pepper. Pick the parsley leaves and finely chop the olives and sprinkle them on the baba ghanoush just before serving. Serve with flatbread sprinkled with sesame seeds and black cumin seeds.