Traditional Baba Ghanouj
Ingredients
- 4 pcEggplant (aubergine) (whole)
- 3 tbspTahini
- 2 pcGarlic (very finely minced)
- 1 pcCitrus limon (L.) Burm. f. (juiced)
- 4 tbspExtra virgin olive oil
- 1 pinchGray sea salt
- 1 tspCumin ground
- 1 pcFlat-leaf parsley (chopped)
Method
Smoky, melting eggplant flesh mashed by hand to keep its texture. The bold sesame flavor balances with fresh garlic heat and citrus acidity.
- 1
Place whole eggplants under the broiler or directly over a flame. The skin must blister, blacken, and become brittle. The flesh will become extremely tender and soak up a smoky flavor.
- 2
Slit the eggplants in half. Scoop out the flesh with a spoon; it should come away easily. Let it drain in a colander for 10 minutes to remove any bitter water.
- 3
Mash the flesh with a fork in a bowl. Add minced garlic, salt, and cumin. Incorporate the tahini and lemon juice. Mix vigorously: the preparation should lighten slightly and become creamy.
- 4
Drizzle the olive oil over the top. The sauce should coat the preparation. Sprinkle with chopped flat parsley just before serving.
Frequently asked questions
How do you get this dish right?
- Never use a food processor, or you'll get a sticky paste. A fork ensures a silky texture.
- The draining step is crucial to prevent the dish from releasing water on the plate.
- If you don't have a flame, prick the eggplant and put it in a very hot oven until it collapses.
How long does this dish keep?
Keeps for 3 days in the refrigerator in an airtight container. Do not freeze.
