Baba ganoush | Creamy Roasted Eggplant Dip

Name: Baba ganoush | Creamy Roasted Eggplant Dip
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: Görög konyha
Ingredients: 2 pcs eggplant (approx. 900 g); 2 tsp tahini (sesame paste); 1 tbsp lemon juice; 1 clove crushed garlic; 1 tbsp olive oil; 1/2 tsp salt; 1 tsp freshly ground black pepper

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55 min

Under an hour

Kifli Kukták

Fedezze fel a Közel-Kelet egyik legnépszerűbb kincsét! Ez a krémes, sült padlizsánból készült mártogatós a füstös ízek és a selymes tahini tökéletes találkozása. Kiváló előétel friss pitával vagy zöldségekkel tálalva.

Ingredients

Price per portion:HUF 299.39

Ingredients

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Potato 2 db padlizsán (kb. 900 g)

Tahini 2 tk tahini (szezámpaszta)

Lemon juice (100%) 1 ek citromlé

Garlic 1 gerezd zúzott fokhagyma

Olive oil 1 ek olívaolaj

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Salt 1/2 tk só

Pepper 1 tk frissen őrölt fekete bors

Preparation method

Ingredients overview

2 pcs eggplant (approx. 900 g)
2 tsp tahini (sesame paste)
1 tbsp lemon juice
1 clove crushed garlic
1 tbsp olive oil
1/2 tsp salt
1 tsp freshly ground black pepper

Preheat the oven to 180 °C.

Place the eggplants on a baking sheet and bake them in the preheated oven for about 40 minutes, until their skin softens and wrinkles. Once baked, cut them in half lengthwise and carefully scoop out the flesh with a spoon. Let them cool completely, then chop finely or mash with a fork and place in a bowl.

Add the remaining ingredients: tahini, lemon juice, crushed garlic, olive oil, salt, and pepper. Mix thoroughly until a creamy consistency is achieved.

Chef's tip

Instead of tahini, you can use 2 teaspoons of mayonnaise for a softer dip with a different character. When serving, drizzle with a little more olive oil and sprinkle with fresh parsley.