Baba ganoush

Baba ganoush

By
From
The Green Kitchen
Makes
350 g
Photographer
Johanna Frenkel

Middle Eastern cuisine has so many great vegetarian spreads. Hummus is, of course, the most popular and well-known. But we’d like to highlight another favourite of ours: the baba ganoush. Its slightly tangy and smoked flavours go particularly well with pitta chips and other salt crackers. Most recipes call for sesame paste, but since it has a tendency to overpower all other flavours, we use the milder sesame oil instead.

Ingredients

Quantity Ingredient
2 aubergines, approx 800 g
2 tablespoons sesame oil
3 tablespoons lemon juice
2 garlic cloves, crushed
1 teaspoon sea salt
2 tablespoons olive oil
1 bunch flat-leaf parsley or coriander leaves

Method

  1. Preheat the oven to 240°C.
  2. Cut the aubergines in halves lengthwise. Place cut sides down on a baking tray lined with baking paper and roast for about 45 minutes, until completely soft with black skin. They will look punctured when they’re done.
  3. Remove from the oven and leave to cool for a few minutes. Remove the skin. It should come away easily, but if not, put them in a plastic bag for 10 minutes and then try again.
  4. Finely chop the pulp and scrape into a medium-sized bowl. Add the sesame oil, lemon juice, garlic and salt. Stir and mash everything with a fork until smooth. Taste and add more salt and lemon juice if necessary. Chill for about 1 hour before serving. Store in an airtight glass jar in the fridge. Keeps for 3–4 days.
Tags:
The Green Kitchen
David
Frenkiel
Luise
Vindahl
Andersen
vegetarian
healthy
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