Baba ghanoush - Eggplant caviar (Lebanon)

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Baba ghanoush - Eggplant caviar (Lebanon)

 Baba ghanoush - Eggplant caviar (Lebanon)



Ingredients  Baba ghanoush - Eggplant caviar (Lebanon)

Number of persons

-

4

+


3 eggplants


2 lemons


1 clove of garlic per eggplant


125 ml tahini (sesame seed paste)


Olive oil



Preparation  Baba ghanoush - Eggplant caviar (Lebanon)

Total time : 1 h

Preparation: 15 min

Cooking: 45 min

Preheat the grill.

Prick the eggplants wildly with a fork. Place them on a baking sheet covered with oiled aluminum. Place in the grill approximately 10 cm from the resistance. Turn them every 15 min for 45 min or until the skin is soft. Take them out of the oven.

Once cooled, cut them in half and separate the flesh from the skin with a teaspoon (we get the most fragrant part of the fruit). Put the pulp in a colander and let drain for 20 min.

In a blender, combine the juice from the lemons, garlic and tahini, and salt to taste. Mix for a few seconds. Add the pulp and mash to a spreadable consistency.

Transfer the baba ghanoush to a bowl and add a drizzle of olive oil.

Serve the baba ghanoush with accompaniments such as toast, pitas and Lebanese bread ...

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