Eggplant Cream. Baba Ganoush
How do you make homemade Baba Ganoush (eggplant cream)?
Bake the whole eggplants at 180°C until tender, peel them, and let them drain for 30 minutes to remove bitterness. Blend the roasted pulp with tahini, lemon juice, mint, paprika, garlic, and salt until smooth. Serve with a drizzle of olive oil and sesame seeds.
This recipe is a cream made from eggplant pulp. It originates in the Middle East, but is also made in North Africa with some variations; it is also called eggplant caviar because of its delicate and exquisite flavor. Ideal for serving with falafel, fresh pita bread, or even our naan bread.
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Servings: For 8 people
Ingredients
- 2 medium eggplants (about 800 g)
- 50 g tahini cream
- 5 mint leaves
- Juice of 1 organic lemon
- ½ teaspoon salt
- ½ teaspoon sweet paprika
- Sesame seeds to taste
- Extra-virgin olive oil
- 1 garlic clove (optional)
Instructions
Start by washing and drying the eggplants well. Make a few cuts around each one.
Preheat the oven to 180°C (350°F). If desired, brush the eggplants with a little oil, and once the oven reaches temperature, bake for 40-60 minutes, until they are tender.
Remove from the oven, peel them, and let them rest for about 30 minutes in a large colander so they release plenty of water.
Then place them in a bowl and add the finely chopped mint leaves, ½ teaspoon sweet paprika, salt, tahini cream, and the garlic clove if desired.
Squeeze the lemon, strain the juice, and pour it over all the ingredients.
You can blend it with an immersion blender, or you can also make the cream with the help of a fork.
Taste and add a little salt if necessary. Serve with a couple of tablespoons of extra-virgin olive oil and some sesame seeds. Note: It can be stored in the refrigerator for up to 3 days.
Enjoy your meal!
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- 2 medium eggplants (about 800 g)
- 50 g tahini cream
- 5 mint leaves
- Juice of 1 organic lemon
- ½ teaspoon salt
- ½ teaspoon sweet paprika
- Sesame seeds to taste
- Extra-virgin olive oil
- 1 garlic clove (optional)