Greek Style Baba Ganoush

Smoky and melting eggplant flesh, heightened by lemon acidity and smooth tahini. The texture is creamy, defined by the charred skin flavor from the oven.

• Prep time: 15 min
• Cook time: 45 min
• Difficulty: Easy
• Calories: 205
• Protein: 4 g
• Carbs: 8 g
• Fat: 16 g

Ingredients

• 3 piece Eggplant (aubergine) ( whole )
• 2 tbsp Tahini ( creamy )
• 1 piece Garlic ( finely minced )
• 1 piece Citrus limon (L.) Burm. f. ( juiced )
• 3 tbsp Extra virgin olive oil ( first press )
• 1 tsp Cumin ground ( powdered )
• 1 pinch Fleur de sel ( for seasoning )
• 0.5 piece Flat-leaf parsley optional ( chopped )

Instructions

1. Char the eggplants

   Pierce eggplants with a fork. Place under the broiler. The skin must turn black, crack, and peel away. The flesh should be completely soft to the touch.

2. Collect the flesh

   Cut eggplants in half. Scrape the inside with a spoon to extract the smoky flesh. Discard the charred skin.

3. Drain

   Place the flesh in a strainer for 10 minutes. Press lightly to extract bitter vegetation water. This is the secret to a purée that doesn't weep.

4. Emulsify

   Chop the flesh with a knife or mash with a fork. Add minced garlic, tahini, lemon juice, and cumin. Drizzle olive oil while stirring vigorously until the sauce coats the preparation.

Chef's tips

• Do not use a food processor; the texture should remain fibrous for authenticity.
• If you have a gas stove, char the skin directly over the flame for an even more intense smoky flavor.

Storage

Keeps for 3 days in the fridge in an airtight container. Take out 15 minutes before serving to release the aromas.