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
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

55 min

Under an hour

Gurkerl Küche

Ingredients

Price per portion:€ 9.88

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)

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 about 40 minutes, until soft. Then cut the eggplants lengthwise, carefully scrape out the flesh with a spoon, and let it cool. Finely chop the flesh and place it in a bowl.

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