Baba Ganoush | Creamy Eggplant Spread

Name: Baba Ganoush | Creamy Eggplant Spread
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Orientalische Küche
Ingredients: 900 g eggplant (approx. 2 pieces); 15 g tahini (approx. 2 tsp); 36 ml lemon juice (approx. 1 tbsp); 7 g garlic (1 clove); 15 ml extra virgin olive oil (approx. 1 tbsp); 1 pinch fine iodized table salt; 1 pinch ground black pepper

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55 min

Under an hour

Gurkerl Küche

Dieser cremige Baba Ganoush ist der Inbegriff orientalischer Genusskultur. Frisch geröstete Melanzani vereinen sich mit nussigem Tahini, feinem Knoblauch und einem Spritzer Zitrone zu einem unvergleichlichen Aufstrich. Ob als Teil einer Mezze-Platte oder einfach mit frischem Fladenbrot – dieser Dip bringt Urlaubsflair direkt in deine Küche.

Ingredients

Price per portion:€ 8.96

Ingredients

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Burrata 900 g Melanzani (ca. 2 Stück)

Tahini 15 g Tahini (ca. 2 TL)

Lemon juice 36 ml Zitronensaft (ca. 1 EL)

Fresh garlic 7 g Knoblauch (1 Zehe)

Extra virgin olive oil 15 ml Olivenöl extra nativ (ca. 1 EL)

You probably have at home

Fine salt 1 Prise Speisesalz fein jodiert

Ground black pepper 1 Prise Schwarzer Pfeffer gemahlen

Preparation method

Ingredients overview

900 g eggplant (approx. 2 pieces)
15 g tahini (approx. 2 tsp)
36 ml lemon juice (approx. 1 tbsp)
7 g garlic (1 clove)
15 ml extra virgin olive oil (approx. 1 tbsp)
1 pinch fine iodized table salt
1 pinch ground black pepper

Preheat the oven to 180 °C top/bottom heat.

Place the eggplants on a baking sheet and bake in the preheated oven for approx. 40 minutes until soft. Then cut the eggplants open lengthwise, carefully scrape out the flesh with a spoon and let it cool. Finely chop the flesh and place it in a bowl.

Add the tahini, lemon juice, pressed garlic, and olive oil. Mix everything thoroughly and season with salt and pepper.