Greek Style Baba Ganoush
Ingredients
- 3 pcEggplant (aubergine) (whole)
- 2 tbspTahini (creamy)
- 1 pcGarlic (finely minced)
- 1 pcCitrus limon (L.) Burm. f. (juiced)
- 3 tbspExtra virgin olive oil (first press)
- 1 tspCumin ground (powdered)
- 1 pinchFleur de sel (for seasoning)
- 0.5 pcFlat-leaf parsley (chopped)
Method
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.
- 1
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
Cut eggplants in half. Scrape the inside with a spoon to extract the smoky flesh. Discard the charred skin.
- 3
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 3 days in the fridge in an airtight container. Take out 15 minutes before serving to release the aromas.
