in Middle East

Eggplant puree

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Ingredients for 4 servings:

  • 2 large eggplants
  • 200 g yogurt
  • 2 tbsp sesame paste (tahini)
  • 4 cloves garlic
  • Salt
  • 2 tbsp olive oil
  • 2 tbsp walnuts, chopped
  • 2 tbsp parsley, chopped

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Baba Ghanoush (=offended dad) – Syria

Pierce the eggplant skin all over with a fork. Bake in the oven at 250 degrees Celsius for about 40 minutes. The skin should look crisp (burnt). Peel back the skin and puree the flesh. Add yogurt, tahini (sesame paste), diced garlic, salt, and olive oil to the eggplant puree and puree again. Serving: Transfer to a platter and garnish with chopped walnuts and chopped parsley.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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