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Babaganoush

Picture is coming soon How it should look like - Now do it better!

Who doesn't love aubergines? Who doesn't love a babaganoush? Probably some people do actually, but I don't quite understand it! You can't really go wrong with this one, and with anything with aubergines to be fair! This recipe is very quick to do once the aubergines are cooked, but it just takes one hour to cook the aubergines in the over first. But once those are done, it literaly takes 10-15 minutes.

Ingredients (2 people)#

  • Aubergines: 500-600 gr
  • Lemon: half
  • Garlic: 1 slice
  • Olive oil: 2-3 tbsp
  • Tahini sauce: 1 tbsp
  • Salt to taste

Method#

  1. Cook the aubergines first. Cut them in half, cut the interior in sort of 'big quadrants', without breaking into the skin on the other side. Gently pour some olive oil with a spoon on top of the interior that you've just incised. Put baking paper on a baking tray and put the aubergines' halves upside down (i.e. with the pulp that you've incided facing down), and cook in static oven for around 50 minutes to one hour, at 200 degrees celcius.
  2. Once that's done, peel the pulp of the aubergines out and put it in a strainer and let the water drop out for 5-10 minutes
  3. Put the aubergine pulp in a food processor and add all the other ingredients, expect for the salt. Mix it all
  4. Taste it and add the salt to the level you want. I also sometimes don't put all the lemon in, I put a bit less, and then taste and add more if needed, just because sometimes it gets a bit too acidic.

Then it's ready to eat!

Tips#

Babaganoush is very versatile, you can use it as a starter or aperitivo with crackers, or alternatively as a sauce with a second course. For example, I use it with the 'Polpette di lenticchie rosse', perfect match! Many people serve it with grounded mint on top - which might be in the original recipe as well. I personally don't like it, but you could add that as well.