Eggplant Baba Ganoush
Description
Perfect for both special occasions and everyday meals. Babaganoush is very easy to make, and the step-by-step instructions explain in detail how to do it. Add spices and other ingredients to taste—you’ll get your own unique recipe. It can be served warm or chilled.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Wash the eggplants, pierce them with a toothpick, wrap them in foil, and bake in the oven at 150–180°C for 40–60 minutes; the cooked eggplants should be soft.
- 3
Step 3
To make tahini (sesame paste), lightly toast the sesame seeds in a dry skillet until they turn a light golden color.
- 4
Step 4
Transfer the cooled sesame seeds to a blender and grind them.
- 5
Step 5
Add one tablespoon of olive oil, but not all at once—add it in 2–3 portions while continuing to grind the sesame seeds; the finished paste should be smooth and uniform.
- 6
Step 6
Let the baked eggplants cool and peel off the skin.
- 7
Step 7
Chop the eggplants with a knife as finely as possible.
- 8
Step 8
Grind the garlic and cumin; it's best to do this in a mortar with coarse salt added.
- 9
Step 9
Add the minced garlic with caraway to the eggplants.
- 10
Step 10
Add sesame paste.
- 11
Step 11
If you like it spicier, finely chop one third of a chili pepper and parsley (cilantro) greens, and add them to the eggplants. Season with salt, add lemon juice to taste, a couple of pinches of sugar to balance the flavor, and olive oil. Mix.
- 12
Step 12
Let the appetizer rest. After 2-3 hours, it can be tasted. It's very delicious—I recommend making it!